Not so fast there, Winkelried. I’ve had my eye on that little cutie yabob since last March, and I’d figured it was time to make my big move. {straightens bow tie and waggles eyebrows}
Dang, does that leave me as Hera? Can’t I be Athena, instead? Hera was a ***** (not that I blame her).
Sorry, man, slythe had dibs on Athena. If you don’t want to be Hera…
{scrounges around the bottom of the sack}
…we have Euterpe left. And Polyhymnia.
God Bless America and Ukulele Ike!
(dibs on the mustard and the good kraut)
Put ketchup on the french fries and fight over the wimmen!
Let’s see, they were Muses, right? That’ll do.
Wait a minute… Ain’t I already Chronos?
I work in the Publix deli, and we are regionally known for our Philly Cheesesteaks. Tell me, what exactly qualifies a sandwich as a philly cheese steak. We use sliced Boars Head roast beef, onions, mushrooms, green peppers, and provolone cheese… all of the above are sauteed on a flat top grill, then placed carefully on a french bread sub roll… how does this differ from a philly cheese steak as found in Philladelphia?
A Philly cheesesteak should be made of STEAK, not deli roast beef. Not particularly good steak, but steak nonetheless. Round steak, sliced thin, grilled, on a hoagie roll with grilled onions and processed American cheese. Mushrooms don’t usually make it, and green peppers NEVER.*
I recall the Publix is a Florida chain. Why not stick to Cuban sandwiches? They’re delicious, too, and regionally correct.
*This is a New Yorker’s take on the sandwich. Although I have eaten many cheesesteaks in Philly, I’m no native and no expert. (If I stand on tippytoes and squint really hard, I can just make out the city of Philadelphia down to my Southwest.) Philadelphians may now feel free to goosepile on top of me.
A cheesesteak, as I made them while working at an on-campus grill at Villanova:
You take thin-sliced steak (as Ike said, admittedly usually low quality), and slap it on the grill, turning frequently. As it’s cooking, you chop/shred it into very fine pieces with a pair of long spatulas. Onions are recommended, and mushrooms are optional, either being sauteed in butter and again chopped fine with the spatulas. When it’s done cooking, shape it into a pile about the length of the bun, and spread at least three slices of cheese over the top (usually American, but Provolone can be used for lower fat). Once the cheese is melted, invert a half-sliced Italian roll over the whole shebang, and flip it over right-side up using the long spatula (the cheese ends up on the bottom, next to the bun). Serve and enjoy.
I belive that quote was from Shakespear’s The Tempest where the Jester, Trinculo, sees the deformed slave, Caliban, putting ketchup on his hotdog.
-Foxfyre
If my memory serves me, Uke, your quote was Peorgie, and mine was Mudhead, from earlier in the same scene - on either side of the digression into Principal Poop’s speech at the pep rally (P-E-P-E-P, moooorrre PEP PILLS!!!).
If the rest of you want to understand any of this lunacy, the place to go is Don’t Crush That Dwarf, Hand Me the Pliers, Firesign’s best album, IMO. Other quotes on this thread have been from “The Further Adventures of Nick Danger, Third Eye,” Firesign’s wonderful sendup of 1940s radio detective shows on How Can You Be in Two Places At Once, When You’re Not Anywhere At All (with the ‘All Hail Marx-Lennon’ cover), and I Think We’re All Bozos on This Bus.
And we can’t forget “‘It comes in, it must go out’ - Testlicle’s Deviant to Fudd’s First Law.”
I think it was Menchken