waiting I took my roast beef and sprinkled the correct amount of GPS onit and by correct amount I will quote
the original post, "garlic to salt to black pepper (what we called "GPS").The mixture is roughly 5/3/2."
Don Vincenzo: please clarify, are the letters "GPS" out of order? Is it 5 parts garlic powder, 3 parts salt, 2 parts black pepper? Or are the last two switched?
And did you put it on anything else besides philly cheesesteaks?
We chose to call it "GPS" because we liked that.
I made some cheesesteaks on my flattop over the weekend. The flavor was great with the 5G-3P-2S seasoning combo. Too bad the meat itself was low quality (my wife, a Pennsylvania native, came home with frozen sandwich steaks ... go figure). Next time I want to go with sliced ribeye, which is what they use at my very favorite sandwich shop in Philadelphia (that would be Sonny's Famous on Market Street). When you walk in you see a ribeye primal loaded into a slicer, and they've got that going all day to make the sandwiches.
When did you get a new haircut?
I wanna see someone make some cheesesteaks on their flattop.
<< rimshot >>
And here I went and spent all that money on a metal flattop when I could have just used my head.
how do you protect yourself from the sun?
I go to work.
I protect myself from the sun by commuting. And not using my sunroof. Heh.
My wife said to me, "Now you know what it's like for women who have cleavage."
And I said it's totally not the same! Cleavage is attractive. Cleavage is bonusfest. Everyone likes to look at that. Nobody wants to look at an overweight belly.
I HAD HAMBURGER HELPER FOR BREAKFAST AND I'M NOT ASHAMED TO SAY SO
I make it with texturized vegetable protein (TVP).