Holy crap is that funny!

Karl,

Have you ever been to Philly and had a real honest-to-goodness Philly Cheese Steak????

Jerod doesn't know what he's talking about ... a "Subway" usually lasts ... oh, maybe several months around here then goes out of business

And I haven't even mentioned ... the real South Philly "secret" ... a roast pork sandwich w/ broccolirob & sharp provolone cheese on a Philly roll ....

Oh my .... are they all good ....

Harry

Did you skip dinner?

No, but I'll skip breakfast tomorrow morning and have a empty stomach for my delicious, juicy, MUSHROOM CHEESE STEAK!!!!!

Now I worked at 123 South Broad St for 18 months .... that's Sansom and (14th)Broad St ... was that place on the northeast corner of Broad and Walnut??? If so I ate there often .... ever go to McGillans for a brew???

Grew up in Devon. Our farm is now a condo complex. Best Cheese Steak back then was Theressa's Luncheonette on Lancaster Pike in Devon just across form the where the Courtyard is. Not there anymore. There was a place in Paoli that was not half bad either that was across form where the train station is.

Yeup did a lot of sailing at Marsh Creek - missed you by about three years; moved to California in 78.



John - when were you in Philadelphia? You ever make it up here we'll hook up with a local guy that is having the Rolls & Cheese sent out every week and there is a place in Huntington Beach that is doing the same. I'll get back to you on that one.

What I really miss in the Habbersett Scrapple, best food for a hangover - ever! Not that I can personally speak to this!!!!!!

Just reading that label makes me feel like I need to take a dump... I'll be right back.

I am still confused by this "off-season". When it is 31 or 32 degrees celsius all year (variance depends on cloud cover) with 24 degree celsius water, the season never ends.

Mmmmm scrapple!

Laugh it up fuzzball.

There's already fish houses up on the local lakes. Does it matter how cold the water is if it's solid?

Solid water= Ice Boating .

Fred Smith

Dear Ventuckey,

I came down to the kitchen this morning and before I turned on the computer, I put the "Wagner" Cast Iron Skillet on the stove and heated it up for .... (you guessed it) a couple of pieces of Habbersetts SCRAPPLE!!! There is nothing better then a cast iron skillet for scrapple ... nicely browned w/ a little ketchup (Hienz of course) ...

Now I can't fill up on Scrapple this morning since I have to have a MUSHROOM CHEESE STEAK for lunch just for JW .... the things I suffer through for my fellow multihullers ......

What day do the rolls fly in from Philly???? That's the day to go ..... MMmmmmmmm a fresh Philly Italian Roll .....

Harry

Just taking in a few quick things...

1. Harry used to sail Sunfish.

2. Harry used to sail H16.

3. Harry has an insatiable appetite for cheese steaks.

4. Harry no longer sails H16.

Could there be a connection here?

Mike

Now there's a case of the pot calling the kettle black if I ever saw one.

I also know now why my father (who was born and raised in Philly) liked scrapple for breakfast. "Everything but the Oink" Nasty, nasty stuff.

Now Mike,

When I sailed a sunfish and later a H16 I hit a high wieght of approx 225lbs ...

Then I purchased a TheMightyHobie18 .....
.... and now my wieght is currently 185-188lbs.

And I haven't had a Philly Cheese Steak in the last week .... maybe two weeks.

So I'm due for my Cheese Steak fix .... which is better for my Type ll Diabetes then ... the Chinese food I love ... or the (2) slices of pizza that I eat usually for lunch when working ...or the McDonalds/Wendys/BurgerKing fastfood w/ all the sodium/calories .... and note that(2) slices (w/beverage)/fastfood lunch is up to $7.50-8.00 .... a cheese steak is also about $7.00-8.00 but is much more filling ...

Moderation, my friend, moderation ....

Smaller portions and no seconds at dinner ....less beer(shudder) ... more Diet Ice Tea/Ice Water ... and veggies ...

... but who has ever heard of a "Philly Veggie Platter" ....

Harry

Now Matt,

Have you ever eaten any type of sausage/kielbosi/bratwurst ... or lunch meat .... it's all the same. But scrapple is cooked twice, first when it's made and then in the frying pan (hopefully a cast iron one!!!)... so it has less fats/grease then bacon/sausage does ... and it's usually about 40% corn meal too.

Though the best is a nice piece of lean ham, browned in a skillet ... yum yum ......

Harry

And your point is...

How else would I have so easily recognized the pattern?

Harry, who the hell said anything about drinking less beer??? That came out of left field and has no place on a sailor forum!

EDIT: BTW, congrats on the 185. There's a number I haven't seen in many, many moons...

Mike

Hi Mike,

I was down to 165-170lbs about 3-4yrs ago but caught colds and had no strength/energy .... I would like to be 175-180lbs idealy. It seems 185ish is my natural healthy wieght.

Of course w/ the TheMightyHobie18 class weight at 295 and the boat performs well up to approx 320lbs total crew wieght or even slightly higher ... that gives me a range of 110-135lbs for the ideal crew wieght ...

... which is possible to find.

Harry

Now that you mention it, Hunter and I are now at perfect H16 racing weight. Of course, he's 4 years old and wouldn't be overly helpful on a boat for 6 hours at a stretch...

Mike

I always had trouble finding a 60 pounder that could bench press 500 pounds.

While looking for the photograph I found that I can order it and have it shipped anywhere in the US. So I pulled the trigger and and have 10 lbs on the way.

I'll be thinking of ya when I am sitting on my patio in shorts and a t-shirt, picking oranges off my tree for the fresh juice and enjoying my oven broiled scrapple in January.

Habersetts is good, but it doesn't beat the stuff you can get at the Reading Terminal that comes in the tins.

I'll make it a point to hook up with you when I get back there in the spring.

John