The pit beef places I've been to offered rounds ...
It's the thin thin slicing that seems to make much of the
difference.

Very thin slicing certainly does help cope with otherwise tough
cuts.

I didn't use to mind a bit of chew in my meat, but weakening
teeth and brain have made me covet tender beef more and more. I
haven't gotten to the stage of wanting filet mignon yet, though.

Philly cheesesteak takes shaved rib roast and
turns it gray and tough, the reverse process.

What a nasty thing to do to rib! The truck stop I mentioned uses
slow roasted round, slice thin and when the time is right re-heated
briefly on a griddle with a film of hamburger and bacon grease.
Maybe that's not authentic Philly style but it's good.

My point more or less is that authentic Philly style cheesesteak
is not so great. Of course, there are those who say that nothing
great has come out of that city since the Constitution.

Title: Arcadian Eight Bean Chili
Bill Pfeiffer, 1982 World Champion Chili
THIS RECIPE APPEARS TO BE A LIE

What a hoot!
That chili with beans recipe is by Anne Rosenzweig who owned the now
closed Arcadia restaurant and some other places in New York.

Yeah, it didn't look particularly Canadian, either. The compiler
clearly didn't know their "r"s from their elbow.

That Pfeiffer guy won in 1980 with his Capital Punishment Chili and
then again in 1982 with this, (same recipe renamed)...
Title: Bill Pfeiffer's Los Venganza Del Almo Chili

That looks kind of familiar. Alamo.

Galette de Crabe le Bec-Fin
categories: shellfish, starter, Philadelphia, celebrity
servings: 10

1 bn scallions
1 ts butter
1 lb jumbo lump crabmeat
14 oz large shrimp, peeled and deveined
2 eggs
1 pt heavy cream
2 Tb Dijon mustard
1 Tb hot pepper sauce
1 Tb Worcestershire sauce

Cross cut the green part of the scallion 1/8" thick
and sweat in butter. Mix together with picked crabmeat.
Set aside.

Put shrimp in very cold bowl of food processor. Process
on high speed for 1 min. Add eggs and process on high
speed until mixture is smooth and shiny, 2 min. Keep
shrimp mixture in bowl and put into freezer to rechill.
Return bowl to machine and slowly add heavy cream while
machine is running. Scrape sides of bowl. Process one
more time to make sure the cream is incorporated. Add
mustard, hot pepper sauce, Worcestershire to the
mousse, then fold into crabmeat and scallions.

Recipe omits the following - pack into 1/2 c ring molds
and cook in molds.

Saute 1/2 c portions in oil in a nonstick pan over
medium-high heat. Cook 2 min on each side.

George Perrier, Le Bec-Fin, Philadelphia, PA
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