My parents loved it. I can’t even look at it without gagging.
Actually, the absolute pinnacle of Philly cheesesteaks isn’t yet available to the general public. My nephew (from Bryn Mawr, PA.), who I’ll shamelessly plug, makes the best cheesesteak I’ve ever eaten and I’ve eaten a lot of them. He’s a culinary school trained chef currently employed by a ritzy resort-restaurant in South Florida. But, his dream is to save up and buy a mobile food truck, then specialize in flipping cheesesteaks (and other Philly delicacies).
He does cheesesteaks up right: Amoroso rolls; fresh, thin-sliced well-marbled rib-eye steak and your choice of smoked provolone or sharp Cooper American. Fried onions and hot sauce optional; but, ask for anything weird, like mushrooms, or pickles and he’ll put a severed horses head in your bed.
Hey foreigners, dontcha wish you lived in Philly.
Good reading for anyone new to cheesesteaks: article
TriPolar:
Sorry about the Chicago slur. I’m not saying deep dish Chicago pizza doesn’t taste good, I’m just saying it’s not pizza.
One of the main reasons the Delaware Valley has the best soft pretzels, pizza and hoagie rolls is because of the water. But, unlike NYC’s fancy pants watershed water that admittedly makes good bagels, Philly water comes from straight from the Schuylkill (Surekill) river. It’s estimated that each drop of Philadelphia water has passed through 7 toilets before coming out of your kitchen faucet. The pollutants are what gives the dough the “bite” it needs…at least that’s the story we kids learned growing up. 
Okay, now this brings back memories. My bubbie’s home made gefilte fish was pretty special and full of flavour. But then it took her two days to make it. It started out with my zaddie buying a couple of huge whole fish. Scaling them at home. Then carving them up in a way that would extract the meat but leave the shell of fish so it could be stuffed again with the minced fish that included onions and carrots and seasoning. Then cooking the fish for god knows how long. Chilling it over night in the fridge. Then dressing it for serving the next day with home made horse radish that would blow your sinuses out your eyeballs.
That was gefilte fish worth eating. I’ve never had the likes of it since my teens.
That was my intent to say.
It must be true or so many people wouldn’t say it. I caught a fish from the Schuylkill once, it was trying to escape.
I’ve always wondered why those foods are in the “Jewish” area of the ethnic food sections. I understand why matzo is (it’s the only bread you can eat during Passover), but why the others? And for that matter, why are the very tasy Kedem juices kept there too?
My grandmother’s gefilte fish secret was to melt down the jelly from the jarred stuff and simmer it with bay leaves, celery, carrots, onions, and parsley. Then simmer the fish in it again for a few minutes at the end before re-chilling the whole thing. Much tastier than the straight jarred stuff. Oh, and beware of fresh-grated horseradish; we found out the hard way one Seder that it can actually eat through silverplate.
It is probably a Kosher section, where observant folks know they can eat the stuff there.
The sesame candy is really good!
Joyva is the company that makes Sesame Candy, and Halvah, plain or chocolate covered. Mmmm.
Halvah is, well, manna from Heaven! So is charosit with horseradish on matzoh, which is good for nothing else.
My aversion to gefilte fish comes from being an aquarist.
Don’t eat the jarred stuff! Gefilte fish doesn’t have to be slimy. What you really want are the gefilte fish loaves that come frozen, like this or this. You can either boil them with onion and carrots, or bake them with a variety of sauces. If you have a store with kosher frozen foods, they will probably have it.
Halva is the kind of thing one should have maybe once a year. I find it neither exciting nor offensive.
And I like gefilte fish, but then, I like anything fish.
Welcome to Ashkenazic cooking.
Hey, I resemble that remark!
Seriously, though, Ashkenazistan is often not the land of exciting ingredients for reasons of climate, etc. The Sephardim have so much more good stuff to work with! All the same, anyone who thinks Ashkenazi food is dull has never eaten my grandmother’s cooking 
Past tense for me buying it.
<record scratch sound> Okay, I never do this, but I did not get past this sentence before being forced to chime in. Just so I understand; you’ve looked longingly,for many years even, at jars of gefilte fish??? If there is a sentence I literally never thought I’d encounter, this be it.
I need to regain my senses before I contribute further. For now, I think I’m gonna plotz.
Disclosure; I am Jewish and grew up on the gefilte. That does not make this any less surreal.
I found these to be merely marginally better than the jarred. If you want it done right, make it yourself.
Well, at least you understand horseradish.
And you understand pizza, but I’ll never try gefilte fish because it looks like it sat in a biology dept cabinet for 75 years.
You know, not enough people bother with that traditional preparation technique anymore.
Now that’s dedication! The only person I know who’s ever done this is my grandmother, and even she hasn’t done it in at least 30 years.
I have been to a lot of passover seders but never ate the gefilte fish.