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#16
11-30-2006, 09:40 PM
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#17
12-01-2006, 08:17 AM
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| Indeed. Thanks! We've got a cheesesteak place near me (way downtown NYC), and maybe it's the way they do it, but it's not for me. Don't get me wrong, I am definitely NOT a food snob, but it's just eh. Maybe if they seasoned all the components better? This is one of the better uses of "process cheese sauce" but only if everything works together. I'm sure I used to see "cheesesteak steak" in the freezer case at the supermarket; maybe I should try my own.
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