Korean Job Discussion Forums

[Zyzyfer]

[metalhead]

Processed cheese, American cheese, what is the difference? May as well be gnawing on plastic.

[Steelrails]

Newsflash- The cheese is not the deal-breaker on a cheesesteak, it's the roll, followed by the meat.

The roll better be a good one and the meat better be ribeye. Done right with onions in the mix.

Cheese you can do fine with cheezwhiz or provolone (ideal) or even swiss or Kraft singles or cheddar.


Bobby Flay on 'Throwdown' once cooked up cheezwhiz textured provolone. Now that seems like the gold standard.

[thurst]

[pkang0202]

[cdninkorea]

[Steelrails]

Again...Real Philly Cheesesteaks use Whiz...

A cheesesteak using provolone is not a Philly cheesesteak, its an Italian cheesesteak. Usually those have green peppers thrown in as well and maybe the meat is seasoned/peppered. Possibly with pizza sauce.

A philly cheesesteak is whiz, ribeye, onions, and fungus on an amoroso roll.

Cheddar is actually one of the poorer cheeses to use on a cheesesteak due to its melting properties, it works ok as part of a blend, but still, its no provolone and certainly no whiz.

You want whiz or other processed cheeses because the cheese in a cheesesteak should stay melted and runny throughout your time eating it, not congealed.

I've never been to this place, but the more pertinent question is how is their roll for their steak? It all comes down to the roll. Soft all the way through, yet never soggy. The grease should go through but not turn it into muck.

Meat is pretty hard to mess up as long as you stick to ribeye done up with onions.

[cdninkorea]

Steelrails, I doff my hat to your superior knowledge in all things Philly cheesesteak, and I'm not being sarcastic. Provolone cheese would be better? Should I ever attempt my own cheesesteak sandwich, I'll keep this in mind.

[pkang0202]

I tried a cheese steak at W burger.

It was the nastiest thing I ever ate in my entire life. They had some weird, brown mushroom-flavored mayonaise.

[DC in Suwon]

Did you take a picture of it? (sarcasm font)

[IamBabo]

With all this being said about Philly Cheese Steak, I'd thought you'd like to know that there will be a Charley's opening up in the Hongdae(Hapjeong Sta.) area in September. It's a real sub shop. Their specialty is Philly Cheese Steak. I do believe they use provolone though. I think if you ask, they'll use American. If any of you have been on the base in Yongsan, then you know what I'm talking about. I think the grand opening is set for mid September.

Hope some of you try it out..

[luckylady]

Koreans in general do not have a great deal of knowledge about cheese as their dairy industry is not as well developed as in the West. Cheese came from Europe, was an offshoot of milk production, obviously, again a Western food.

most cheeses in Korea are therefore imported; even then it's only been in the 21st century that a larger variety has been available.

cheesemaking in general requires patience and of course, a certain acquired taste to create a product people will accept. a lot of European cheese recipes were handed down through generations of cheese-making, after all.

in Korea, it was a lot simpler and easier to make processed cheeses initially, and with Korean labels, the Korean public came to accept this taste as the standard, as they had nothing to compare it to in their own culture. imported cheeses were of course, foreign, and foreign-tasting so it took longer for them to be accepted, if at all.

something to be aware of is how risky it is to eat cheese in a country such as Korea where one is unsure of the cheese's source. both making and handling cheese requires care and precise methods; all cheeses are extremely susceptible to contamination, if not handled appropriately.

yogurt products are in the same industry; I aquired a listeria http://www.cdc.gov/listeria/ infection from Korean yogurt while in Korea, which was quite painful and caused some problems before finally being diagnosed when back in the U.S.

enjoy your cheese but just be aware of the capabilities of any prepared foreign food in any restaurant that may not be managed by expert chefs. Korean foreign restaurants are often run by Koreans who lived a few years abroad and only copy the recipes they think might be profitable with little or even no consideration given to the actual product and how it might be perceived by customers; rather profit is the primary motive, hence the often inferior taste and inconsistency of flavor.

[NYC_Gal 2.0]

Someone else beat me to it, but they are generally made with American cheese, which is processed. Sorry that you were disappointed!

[JustinC]

Any food with 'whiz' in the name is awesome and will go on top of anything I eat. I like kimchi-whiz, burger-whiz, soup-whiz and pie-whiz.

[Steelrails]