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The Philly Cheese Steak @ The Sandwich Factory

Certain food types, for the sake of convenience and other privileges tend to lurk in roadside cafes, petti kades and restaurants under different guises. You have cheesecakes which are not cakes and which don't have an ounce of cheese in them; and egg-less brownies which are less brownies and more a shady, disguised, blob of dough trying to join the Baked Goods Elite with a chocolate pass.

Then you have The Philly Cheese Steak. Chopped up barbecue meat cooked in it's own juices, rolled up in melted cheese and cocooned in bread to give you a really good sandwich. Really, really good. An it doesn't pretend to be something it isn't either, which is another good thing.

Where The Philly Cheese Burgher took it's First Tottering Steps

In Philadelphia (that's the Philly part see?).

A Philadelphian couple with the names of Pat and Harry Olivieri were running a hot-dog stand back in the 1930's when they came up with the Idea of selling chopped up steak in bread, instead of the usual hot-dog. The trend caught on and many variations of the Philly Cheese Burgher started appearing in eateries all over america (and later on, in different parts of the world too). The original Philly Cheese (like your Italian pizza) never really lost it's roots and remains native to it's place of origin.

The Perfect Philly Cheese


If you're looking for the perfect Philly Cheese Burgher, here's what you need to keep in mind:

The Steak: You can't obviously know this unless you were watching when your steak was being prepared, but it's good to know. The meat used for the steak needs to be fresh. Not straight out of the fridge fresh, but warm, tender and straight from the market fresh, and it needs to be cooked on a grill using grease. Yes, grease.:) The meat should be grilled but not over cooked and chopped up while still cooking.

The cheese: The best cheese for a Philly Cheese Steak (according to one of philadelphia's most popular steak restaurants; Pat's King of Steaks) is an impossibly thick but delicious cheese sauce branded Cheese Whiz. But it all boils down to personal preference really, and most restaurants use commercially prepared cheeses which are acceptable substitutes. Just remember to use lots of it. :)

And finally, the sandwich itself. In order to stop ruining their clothes, Philadelphian's have invented what is known as the 'Philadelphian Lean', where they lean forward before biting into a Philly Cheese to stop the steak juices from falling on them. One of the characteristics of a good Philly Cheese Burgher is said to be it's drip worthiness - the sandwich needs to drip juices from it's steak filling.

Where can you sample one here? The Sandwhich Factory does a decent philly - Check out our webpage and see how you can have it delivered right to your home or office https://sandwichfactory.fastorder.lk/order

Wanna know how to make your own Philly Cheese Burgher? Check out this video >>

Hot Ice Cream

Hot Cauliflower Ice Cream

Methyl Cellulose is an incredibly exciting product being used in cooking. Methyl cellulose is a compound that turns to a firm gel when it is heated. For this reason, many bakeries mix it into their pie fillings to ensure that they don’t spill out of their pastry shells when cooking. But, the molecular gastronomers have found a more exciting use for it in their restaurants: hot ice cream! This is done by mixing a standard ice cream base with methyl cellulose (1.5% of the total recipe) and submerging a scoop filled with the liquid into a pot of hot water. The hot water causes the ice cream to go hard. This is served immediately and as the ice cream cools down, it melts! [Courtesy Listverse] .

Just click, Order & Eat

For the first time in Sri Lanka, FastOrder gives you the convenience of ordering online from your favorite restaurant when you want it and how you want it; pay online or pay at pickup or delivery - you choose how to pay.

A Vegeretort

Ackees, chapatties
 Dumplins an nan,
 Channa an rotis
 Onion uttapam,
 Masala dosa
 Green callaloo
 Bhel an samosa
 Corn an aloo.

 Yam an cassava
 Pepperpot stew,
 Rotlo an guava
 Rice an tofu,
 Puri, paratha
 Sesame casserole,
 Brown eggless pasta
 An brown bread rolls.

 Soya milked muesli
 Soya bean curd,
 Soya sweet sweeties
 Soya's de word,
 Soya bean margarine
 Soya bean sauce
 What can mek medicine?
 Soya of course.

 Soya meks yoghurt
 Soya ice-cream,
 Or soya sorbet
 Soya reigns supreme,
 Soya sticks liquoriced
 Soya salads
 Try any soya dish
 Soya is bad.

 Plantain an tabouli
 Cornmeal pudding
 Onion bhajee
 Wid plenty cumin,
 Breadfruit an coconuts
 Molasses tea
 Dairy free omelettes
 Very chilli.

 Ginger bread, nut roast
 Sorrell, paw paw,
 Cocoa an rye toast
 I tek dem on tour,
 Drinking cool maubi
 Meks me feel sweet,
 What was dat question now?
 What do we eat? 

             - Benjamin Zephaniah

Benjamin Zephaniah is an ardent vegetarian, poet, writer and animal's right's supporter

who believes poetry is to be enjoyed by everyone and not only by those who can read. He

belongs to the Rastafarian Literary Movement and has visited Sri Lanka on tour, where he

animated readings of his poems from his book 'Wicked World!' to a delighted audience

Vegan delight is a personal favorite of mine. For more info on BZ checkout

 wikipedia http://tiny.cc/d2tnx More poems? look here http://tiny.cc/41qug