Regional identity.
If I see a carne asada burrito that is something other than beef, pico and guac I’m going to get irritated.
If I see a California Burrito on a menu and it isn’t exactly the carne asada mentioned above with French fries in it I’m going to get irritated.
If I see a 4+ inch diameter round meatloaf in a sea of marinara and pasta I’m going to say something.
If I see chili with chocolate and cinnamon I’m gonna to say something.
There are things that are and there are things that are not. I have zero problems with someone telling me I made something non authentic. In this case I said it was “like” a Philly cheese steak. Not that it was one because I knew someone would get bent. And they have that right.
On top of that, I also suspect that people in my region are EASILY triggered upon this stuff after eating such unhealthy treats across our earlier lives (or perpetual lives, for some), combined with seeing the endless national recipe stream of ‘ooh look! here’s an authentic / classic food item you can make in your own home!’ posts, and every goldurn time they screw up multiple, fundamental aspects of a “PCS.”
Note: I’m trying to lower my doxxing profile, btw. Sorry for the vagueness upon this.
thin-sliced rib-eye (or similar cut) fried and sliced further on a hot metal plate
usually, sauteed onions
a specific long Italian roll, which I don’t know the technical term for
Cheez Whiz on top
And… that’s it! It’s a health-disaster of a meal, but my people love it. There are also a world of variations upon it, which would fatigue me to describe…
I feel forced to be a gatekeeper here.
I understand that we each have our jobs and our duties.
Regional identity is pretty hard to shake, particularly when it goes right back to early childhood.
Can you explain why?
Regional identity. If I see a carne asada burrito that is something other than beef, pico and guac I’m going to get irritated. If I see a California Burrito on a menu and it isn’t exactly the carne asada mentioned above with French fries in it I’m going to get irritated. If I see a 4+ inch diameter round meatloaf in a sea of marinara and pasta I’m going to say something. If I see chili with chocolate and cinnamon I’m gonna to say something.
There are things that are and there are things that are not. I have zero problems with someone telling me I made something non authentic. In this case I said it was “like” a Philly cheese steak. Not that it was one because I knew someone would get bent. And they have that right.
Bril response.
On top of that, I also suspect that people in my region are EASILY triggered upon this stuff after eating such unhealthy treats across our earlier lives (or perpetual lives, for some), combined with seeing the endless national recipe stream of ‘ooh look! here’s an authentic / classic food item you can make in your own home!’ posts, and every goldurn time they screw up multiple, fundamental aspects of a “PCS.”
Note: I’m trying to lower my doxxing profile, btw. Sorry for the vagueness upon this.
Whaddya think, @[email protected], make better sense, now…?
I got the regional identity part, but was wondering what the fault was with this particular dish.
So thanks for clearing that up!
Probably the lack of liquid cheese or provolone.
To be perfectly clear, a classic PCS starts with:
And… that’s it! It’s a health-disaster of a meal, but my people love it. There are also a world of variations upon it, which would fatigue me to describe…
@[email protected]
Thanks!