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Originally posted by Michael Hoffman

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Originally posted by porkbeaks

quote:

Originally posted by Michael Hoffman

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Originally posted by porkbeaks

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Originally posted by Michael Hoffman

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Originally posted by mikez629

No such thing-take a road trip!

A cheesesteak is a cheesesteak. It doesn’t matter where it’s made. All that matters is how, and anyone with thinly-sliced meat, some cheese and other accompaniments, plus a decent sub bun, can make the finest.

Totally agree. Same goes for hamburgers, breaded pork tenderloins, loosemeat/maid-rites/tavern sandwiches, pizza, etc. pb

I’ve never had a loosemeat/maid-rite/tavern or breaded pork tenderloin sandwich, so I can’t comment on those. But I’m from New Haven, and I have to disagree about the apizza. [:D]

My point is that there’s nothing inherent in the location that they are made that makes these food items any better than they would be if prepared somewhere else.

Ah, but it is impossible to make an appiza anywhere near as good as one from Pepe’s, Sally’s or The Spot in New Haven in a location other than New Haven.

Any opinion as to why that may be[?][?]