﻿<?xml version="1.0" encoding="utf-8"?><rss version="2.0"><channel><title>LAMB  CHEESESTEAK  ?   Help Please</title><link>http://www.roadfood.com/Forums/</link><description /><copyright>(c) Roadfood.com Discussion Board</copyright><ttl>30</ttl><item><title>Re:LAMB  CHEESESTEAK  ?   Help Please (NYPIzzaNut)</title><description>  The ones with lengua, and goat,&amp;nbsp; and menudo on weekends, and horchata,&amp;nbsp; and Mexican pop with real sugar,&amp;nbsp; and mostly Hispanic customers.&amp;nbsp; And with vibrant Mexican music playing. &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=543736</link><pubDate>Tue, 29 Sep 2009 19:46:14 GMT</pubDate></item><item><title>Re:LAMB  CHEESESTEAK  ?   Help Please (NYPIzzaNut)</title><description>  Now that I think of it I have seen these in taquerias in Ohio - only the real Mexican ones. &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=543734</link><pubDate>Tue, 29 Sep 2009 19:43:30 GMT</pubDate></item><item><title>Re:LAMB  CHEESESTEAK  ?   Help Please (joerogo)</title><description>  &lt;a href="http://www.roadfood.com/Forums/showprofile.aspx?memid=57301" target="_blank" rel="nofollow"&gt;&lt;b&gt;&lt;font color="#666600"&gt;&lt;font size="3"&gt;NYPIzzaNut&lt;/font&gt;&lt;/font&gt;&lt;/b&gt;&lt;/a&gt;, Best taco I ever had was while walking across the border from TJ.&amp;nbsp; This is what it looked like.&amp;nbsp; Layers of pork, simular to your pic. &lt;br&gt;      &amp;nbsp; &lt;br&gt;      &lt;img src="http://i292.photobucket.com/albums/mm26/joerogo/RoadFood/taco.jpg"&gt; &lt;br&gt;      &amp;nbsp; &lt;br&gt;      Taco al pastor.&amp;nbsp;  &lt;br&gt;      &amp;nbsp; &lt;br&gt;      Sorry to get off topic, now back to your regularly scheduled thread topic. &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=543732</link><pubDate>Tue, 29 Sep 2009 19:34:10 GMT</pubDate></item><item><title>Re:LAMB  CHEESESTEAK  ?   Help Please (NYPIzzaNut)</title><description>  Nope - it is gyro meat (lamb and beef together) before being cut into - that is why it looks like that I guess. &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=543727</link><pubDate>Tue, 29 Sep 2009 19:20:04 GMT</pubDate></item><item><title>Re:LAMB  CHEESESTEAK  ?   Help Please (joerogo)</title><description>  &lt;blockquote class="quote"&gt;&lt;i&gt;NYPIzzaNut&lt;/i&gt;&lt;br&gt;  &lt;br&gt;       &lt;br&gt;      &lt;blockquote class="quote"&gt;&lt;i&gt;Tommy B&lt;/i&gt;&lt;br&gt;  &lt;br&gt;       &lt;br&gt;      Hello,  &lt;br&gt;       &lt;br&gt;      I just discovered a thinly sliced Lamb meat,&amp;nbsp;&amp;nbsp;&amp;nbsp; that can be grilled in 2 minutes to make a "Lamb" Philly Cheesesteak.  &lt;br&gt;       &lt;br&gt;      The meat is absolutely tasty.  &lt;br&gt;       &lt;br&gt;       &lt;br&gt;      Q:&amp;nbsp;&amp;nbsp; How would you 'build'&amp;nbsp; a&amp;nbsp; winning Lamb Cheesesteak?  &lt;br&gt;       &lt;br&gt;      Feta cheese?&amp;nbsp;&amp;nbsp; Cheez Whiz?&amp;nbsp;&amp;nbsp; American ?  &lt;br&gt;       &lt;br&gt;      Lettuce Tomato ?  &lt;br&gt;       &lt;br&gt;      Raw Onion....or&amp;nbsp;&amp;nbsp; Caramelized Onions?  &lt;br&gt;       &lt;br&gt;       &lt;br&gt;      Tzatziki Sauce ?  &lt;br&gt;       &lt;br&gt;       &lt;br&gt;       &lt;br&gt;      Any help with ideas would be sincerely appreciated.  &lt;br&gt;       &lt;br&gt;       &lt;br&gt;      Thank you,  &lt;br&gt;       &lt;br&gt;      Tommy B  &lt;br&gt;      &lt;/blockquote&gt; Are you talking about gyro meat?&lt;a href="http://z.about.com/d/greekfood/1/0/S/C/gyro_ready1_499.jpg" target="_blank" rel="nofollow"&gt;&lt;img src="http://z.about.com/d/greekfood/1/0/S/C/gyro_ready1_499.jpg"&gt;&lt;/a&gt;  &lt;br&gt;      &lt;/blockquote&gt;  &lt;br&gt;       &lt;br&gt;      &lt;blockquote class="quote"&gt;&lt;i&gt;&lt;/i&gt;&lt;br&gt;NYPIzzaNut &lt;/blockquote&gt; &lt;br&gt;      &amp;nbsp; &lt;br&gt;      &lt;a href="http://www.roadfood.com/Forums/showprofile.aspx?memid=57301" target="_blank" rel="nofollow"&gt;&lt;b&gt;&lt;font color="#666600"&gt;&lt;font size="3"&gt;NYPIzzaNut&lt;/font&gt;&lt;/font&gt;&lt;/b&gt;&lt;/a&gt;, Isn't that pork for making tacos? &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=543726</link><pubDate>Tue, 29 Sep 2009 19:12:21 GMT</pubDate></item><item><title>Re:LAMB  CHEESESTEAK  ?   Help Please (chewingthefat)</title><description>  I went to their website, I didn't see anything about lamb, just beef and chicken. &lt;br&gt;      What is the cost of the lamb? &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=543700</link><pubDate>Tue, 29 Sep 2009 17:36:54 GMT</pubDate></item><item><title>Re:LAMB  CHEESESTEAK  ?   Help Please (NYPIzzaNut)</title><description>  &lt;blockquote class="quote"&gt;&lt;i&gt;Tommy B&lt;/i&gt;&lt;br&gt;  &lt;br&gt;   &lt;br&gt;  Thank you for the delicious suggestions...they ALL sound great.  &lt;br&gt;   &lt;br&gt;  I found the lamb slices at a company called Philly's Best Steak  &lt;br&gt;   &lt;br&gt;  &lt;a href="http://www.phillysbeststeak.com/" target="_blank" rel="nofollow"&gt;http://www.phillysbeststeak.com/&lt;/a&gt;  &lt;br&gt;   &lt;br&gt;   &lt;br&gt;  I'm going to experiment with a Garlic-Rosemary Mayo&amp;nbsp; ?  &lt;br&gt;   &lt;br&gt;  Schmear that on the roll,&amp;nbsp;&amp;nbsp; stuff with the grilled lamb,&amp;nbsp;&amp;nbsp; top with golden caramelized onions,&amp;nbsp;&amp;nbsp;&amp;nbsp; garnished with crumbled Feta.  &lt;br&gt;   &lt;br&gt;   &lt;br&gt;  I'll report the results!  &lt;br&gt;  &lt;/blockquote&gt;  &lt;br&gt;  I do not see them listed on the site? &lt;br&gt;   &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=543675</link><pubDate>Tue, 29 Sep 2009 16:52:57 GMT</pubDate></item><item><title>Re:LAMB  CHEESESTEAK  ?   Help Please (Tommy B)</title><description>  Thank you for the delicious suggestions...they ALL sound great. &lt;br&gt;   &lt;br&gt;  I found the lamb slices at a company called Philly's Best Steak &lt;br&gt;   &lt;br&gt;  &lt;a href="http://www.phillysbeststeak.com/" target="_blank" rel="nofollow"&gt;http://www.phillysbeststeak.com/&lt;/a&gt; &lt;br&gt;   &lt;br&gt;   &lt;br&gt;  I'm going to experiment with a Garlic-Rosemary Mayo&amp;nbsp; ? &lt;br&gt;   &lt;br&gt;  Schmear that on the roll,&amp;nbsp;&amp;nbsp; stuff with the grilled lamb,&amp;nbsp;&amp;nbsp; top with golden caramelized onions,&amp;nbsp;&amp;nbsp;&amp;nbsp; garnished with crumbled Feta. &lt;br&gt;   &lt;br&gt;   &lt;br&gt;  I'll report the results! &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=543669</link><pubDate>Tue, 29 Sep 2009 16:42:35 GMT</pubDate></item><item><title>Re:LAMB  CHEESESTEAK  ?   Help Please (NYPIzzaNut)</title><description>  Here is a description of how the gyro meat is made, as well as a video showing it being produced: &lt;br&gt;   &lt;br&gt;   &lt;br&gt;   &lt;br&gt;  &lt;a href="http://www.huffingtonpost.com/2009/07/18/how-gyro-meat-is-made-vid_n_239357.html" target="_blank" rel="nofollow"&gt;http://www.huffingtonpost.com/2009/07/18/how-gyro-meat-is-made-vid_n_239357.html&lt;/a&gt; &lt;br&gt;   &lt;br&gt;   &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=543645</link><pubDate>Tue, 29 Sep 2009 15:02:19 GMT</pubDate></item><item><title>Re:LAMB  CHEESESTEAK  ?   Help Please (NYPIzzaNut)</title><description>  Lamb/beef. </description><link>http://www.roadfood.com/Forums/fb.ashx?m=543640</link><pubDate>Tue, 29 Sep 2009 14:44:03 GMT</pubDate></item><item><title>Re:LAMB  CHEESESTEAK  ?   Help Please (Pigiron)</title><description>  I personally wouldn't put any cheese on lamb except perhaps feta.&amp;nbsp; Raw onion and tzaziki would be perfecto.&amp;nbsp;&amp;nbsp;Put it on pita&amp;nbsp;bread instead of a hoagie.&amp;nbsp;&amp;nbsp; &lt;br&gt;       &lt;br&gt;      Oh wait, that's a&amp;nbsp;lamb gyro!&amp;nbsp; </description><link>http://www.roadfood.com/Forums/fb.ashx?m=543637</link><pubDate>Tue, 29 Sep 2009 14:27:46 GMT</pubDate></item><item><title>Re:LAMB  CHEESESTEAK  ?   Help Please (NYPIzzaNut)</title><description>  &lt;blockquote class="quote"&gt;&lt;i&gt;Tommy B&lt;/i&gt;&lt;br&gt;  &lt;br&gt;   &lt;br&gt;  Hello,  &lt;br&gt;   &lt;br&gt;  I just discovered a thinly sliced Lamb meat,&amp;nbsp;&amp;nbsp;&amp;nbsp; that can be grilled in 2 minutes to make a "Lamb" Philly Cheesesteak.  &lt;br&gt;   &lt;br&gt;  The meat is absolutely tasty.  &lt;br&gt;   &lt;br&gt;   &lt;br&gt;  Q:&amp;nbsp;&amp;nbsp; How would you 'build'&amp;nbsp; a&amp;nbsp; winning Lamb Cheesesteak?  &lt;br&gt;   &lt;br&gt;  Feta cheese?&amp;nbsp;&amp;nbsp; Cheez Whiz?&amp;nbsp;&amp;nbsp; American ?  &lt;br&gt;   &lt;br&gt;  Lettuce Tomato ?  &lt;br&gt;   &lt;br&gt;  Raw Onion....or&amp;nbsp;&amp;nbsp; Caramelized Onions?  &lt;br&gt;   &lt;br&gt;   &lt;br&gt;  Tzatziki Sauce ?  &lt;br&gt;   &lt;br&gt;   &lt;br&gt;   &lt;br&gt;  Any help with ideas would be sincerely appreciated.  &lt;br&gt;   &lt;br&gt;   &lt;br&gt;  Thank you,  &lt;br&gt;   &lt;br&gt;  Tommy B  &lt;br&gt;  &lt;/blockquote&gt; Are you talking about gyro meat?&lt;a href="http://z.about.com/d/greekfood/1/0/S/C/gyro_ready1_499.jpg" target="_blank" rel="nofollow"&gt;&lt;img src="http://z.about.com/d/greekfood/1/0/S/C/gyro_ready1_499.jpg"&gt;&lt;/a&gt; &lt;br&gt;   &lt;br&gt;   &lt;br&gt;   &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=543596</link><pubDate>Tue, 29 Sep 2009 12:17:46 GMT</pubDate></item><item><title>Re:LAMB  CHEESESTEAK  ?   Help Please (NYPIzzaNut)</title><description>  A little horseradish would be a nice addition. &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=543594</link><pubDate>Tue, 29 Sep 2009 12:14:59 GMT</pubDate></item><item><title>Re:LAMB  CHEESESTEAK  ?   Help Please (chewingthefat)</title><description>  &lt;blockquote class="quote"&gt;&lt;i&gt;Michael Hoffman&lt;/i&gt;&lt;br&gt;  &lt;br&gt;       &lt;br&gt;      Carmelized onions and provolone. Absolutely no lettuce or tomato. On the other hand, if you're going to make it with tzatziki sauce,&amp;nbsp;raw onion, lettuce and tomato you're making a gyro, not a cheesesteak.  &lt;br&gt;      &lt;/blockquote&gt;  &lt;br&gt;      Absolutely!! &lt;br&gt;       &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=543584</link><pubDate>Tue, 29 Sep 2009 11:57:46 GMT</pubDate></item><item><title>Re:LAMB  CHEESESTEAK  ?   Help Please (WarToad)</title><description>  Lamb dip.&amp;nbsp; Get a nice roll, your thin slices of lamb, and come up with a lamb broth dipping au jous.&amp;nbsp; Throw a little twist in there with a smear of apple-mint jelly down a side of the roll. </description><link>http://www.roadfood.com/Forums/fb.ashx?m=543494</link><pubDate>Tue, 29 Sep 2009 07:59:12 GMT</pubDate></item><item><title>Re:LAMB  CHEESESTEAK  ?   Help Please (joclyn)</title><description>  &lt;font color="#8c008c"&gt;where do you get this meat????&amp;nbsp; i absolutely love lamb... &lt;br&gt;       &lt;br&gt;      for a lamb cheesesteak, i'd use all the usual 'philly steak' additions (fried onion; peppers; mushrooms and provolone or american cheese or the 'wiz if you prefer that) &amp;nbsp;and would use the tzatziki sauce, too.&amp;nbsp; i don't think ketchup would work with the lamb.&amp;nbsp;  &lt;br&gt;       &lt;br&gt;      for a lamb steak hoagie, i'd use the mayo on the roll, add in whatever additions are wanted and maybe throw in a bit of the tzatziki in with the lettuce/tomato.&lt;/font&gt; </description><link>http://www.roadfood.com/Forums/fb.ashx?m=543459</link><pubDate>Mon, 28 Sep 2009 23:13:23 GMT</pubDate></item><item><title>Re:LAMB  CHEESESTEAK  ?   Help Please (doggydaddy)</title><description>   &lt;br&gt;   &lt;br&gt;  I would go with the normal cooked onions with peppers and provolone would be okay. I think feta would be a great addition. &lt;br&gt;  Rosemary mustard..? &lt;br&gt;   &lt;br&gt;  mark &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=543455</link><pubDate>Mon, 28 Sep 2009 22:45:20 GMT</pubDate></item><item><title>Re:LAMB  CHEESESTEAK  ?   Help Please (Michael Hoffman)</title><description>  Carmelized onions and provolone. Absolutely no lettuce or tomato. On the other hand, if you're going to make it with tzatziki sauce,&amp;nbsp;raw onion, lettuce and tomato you're making a gyro, not a cheesesteak. </description><link>http://www.roadfood.com/Forums/fb.ashx?m=543453</link><pubDate>Mon, 28 Sep 2009 22:02:28 GMT</pubDate></item><item><title>LAMB  CHEESESTEAK  ?   Help Please (Tommy B)</title><description>  Hello, &lt;br&gt;   &lt;br&gt;  I just discovered a thinly sliced Lamb meat,&amp;nbsp;&amp;nbsp;&amp;nbsp; that can be grilled in 2 minutes to make a "Lamb" Philly Cheesesteak. &lt;br&gt;   &lt;br&gt;  The meat is absolutely tasty. &lt;br&gt;   &lt;br&gt;   &lt;br&gt;  Q:&amp;nbsp;&amp;nbsp; How would you 'build'&amp;nbsp; a&amp;nbsp; winning Lamb Cheesesteak? &lt;br&gt;   &lt;br&gt;  Feta cheese?&amp;nbsp;&amp;nbsp; Cheez Whiz?&amp;nbsp;&amp;nbsp; American ? &lt;br&gt;   &lt;br&gt;  Lettuce Tomato ? &lt;br&gt;   &lt;br&gt;  Raw Onion....or&amp;nbsp;&amp;nbsp; Caramelized Onions? &lt;br&gt;   &lt;br&gt;   &lt;br&gt;  Tzatziki Sauce ? &lt;br&gt;   &lt;br&gt;   &lt;br&gt;   &lt;br&gt;  Any help with ideas would be sincerely appreciated. &lt;br&gt;   &lt;br&gt;   &lt;br&gt;  Thank you, &lt;br&gt;   &lt;br&gt;  Tommy B &lt;br&gt;  </description><link>http://www.roadfood.com/Forums/fb.ashx?m=543447</link><pubDate>Mon, 28 Sep 2009 20:28:05 GMT</pubDate></item></channel></rss>
