Top 10 Trout Streams in PA (only name brands)

[lars]

Moma's Cheesesteaks (Belmont Ave.) are the best on the Main Line. I think it's the pizza cheese they use that sets them apart from others. Been there as long as I can remember, and that's a long time.

dalessandro's have always been my fave.

 

[TimMurphy]

Dear Board, Who likes Sloppy Joes?

Regards,

Tim Murphy 🙂

IMG_20250201_182001_MP by Tim Murphy, on Flickr

IMG_20250201_181006_MP by Tim Murphy, on Flickr

 

[Bamboozle]

Cold meatloaf with mustard (only) and raw onion on white bread. Love it!

Here's another two I do. FWIW - I like mayo with my beef sandwiches and have even been known to get mayo on a cheesesteak:

Cold meatloaf sandwich with mayo and cheese.

A halupkie sandwich made wit a-coupla (as they say in the Skook) leftover cold halupkie cut into slices with mayo and cheese if you wish.

 

[Kms]

Okay, yeah, ketchup on a burger is good, but Ketchup mixed with other ingredients makes a good glaze for meatloaf as it bakes.

Exactly. Ketchup can be an ingredient in meatloaf glaze.

 

[wildtrout2]

Exactly. Ketchup can be an ingredient in meatloaf glaze.

Don't forget a couple of strips on bacon on top of that meatloaf.

 

[wildtrout2]

Dear Board, Who likes Sloppy Joes?

Regards,

Tim Murphy 🙂

IMG_20250201_182001_MP by Tim Murphy, on Flickr

IMG_20250201_181006_MP by Tim Murphy, on Flickr

What time is dinner? I'll be punctual. 😉

 

[Oregon_OwlII]

Is it too early to nominate this thread for the 2025 thread of the year?

The thread certainly has resonated with us plebians on this site. I think we need to wait until July 1 to begin the nomination process. Never know where the next genius thread might come from.

 

[Oregon_OwlII]

Well, we did argue a little bit about pork roll vs Taylor Ham, Processed American Cheese, Cooper versus Boar's Head, Taylor Pork roll versus Hatfield vs Case, hoagies and what makes the difference and the merits of Velveeta or Tang hot & cold... 🙂

I also believe WAY, WAY, BACK somewhere at the beginning of this thread there might even be some bickering about the top 10 trout streams in PA.

Are there trout streams in Pennsylvania? I must have missed that part of the discussion.

 

[tomgamber]

Dear Board, Who likes Sloppy Joes?

Regards,

Tim Murphy 🙂

IMG_20250201_182001_MP by Tim Murphy, on Flickr

IMG_20250201_181006_MP by Tim Murphy, on Flickr

Or sloppy Does

 

[wildtrout2]

Is it too early to nominate this thread for the 2025 thread of the year?

With the post count of this thread, it'll be tough to beat.

 

[Kms]

Don't forget a couple of strips on bacon on top of that meatloaf.

Definitely, and I just realized that invalidated my no ketchup+pork statement (though both are ingredients).

 

[jifigz]

Or sloppy DoesView attachment 1641240006

Another example of ketchup on beef. Dang. I was short sighted in my accusation. 😔.

I love sloppy Joes

 

[moodyblues]

Speaking of chips…best PA chip varieties…

Middleswarth BBQ - best BBQ period.

Utz Carolina BBQ - Unique, halfway between BBQ and Salt N Vinegar. Hard to find sometimes unless right in Hanover, light blue bag.

Martin’s Original Kettle - best plain kettle cooked style chips.

Herr’s Kettle Cooked Salt N Pepper. These ones are really growing on me as of late. Subtle vinegar flavor on board too.

Best chips cooked in lard are Dieffenbach's.

 

[JackM]

Ketchup on hot dogs, ketchup on burgers, ketchup in sauces (think ham barbecue).

 

[moodyblues]

I don't know if you are into low salt chips, but the Lay's version are pretty good and you can't just eat one...

View attachment 1641240003

Are Lay's actually made from potatos? Huh, here all these years I thought they were deep fried paper.

 

[dudemanspecial]

After seeing this thread go where it has all I can say is that I really hope you guys get some exercise and see your doctor regularly.

 

[mt_flyfisher]

I’m apparently nowhere near as particular with my food preferences as many of you guys seen to be. However, I can recommend one particular brand of French mustard to you guys who like to put mustard on your food.

Here’s what the National Mustard Museum located in Wisconsin says about it (I never knew there was such a place before now):

“A traditional stone-ground French mustard crafted from a recipe that dates back to the 1700s! This vinegary coarse mustard goes well in meat dishes. It also comes in a lovely ceramic crock, so it makes a great gift.”

I first came across this mustard either in France or Belgium, where I used to spend a lot of time, and I liked it so much I periodically carried some of it home with me in my suitcase (along with a couple bottles of French wine a time or two, or three). You can sometimes find it in the grocery stores here, or it’s readily available online.

 

[moodyblues]

Don't forget a couple of strips on bacon on top of that meatloaf.

Just make a fatty out of it and slap it on the grill.

 

[hooker-of-men]

Chimichurri on steak is my sauce preference, if I'm eating with a fork and knife. Usually, though, my steak is in the form of carne asada that's going in a tortilla with salsa, onions, cilantro.

Also, Shepard's Pie with beef is Cottage Pie.

 

[dudemanspecial]

National Mustard Museum located in Wisconsin

"Honey.....what do you think about a weekend in Wisconsin this summer?"