norton@ihldt.UUCP (Mr. Michael Robert Norton) (11/09/83)
As I recall, the absolute best place to get cheesesteaks in Philly was from some Greek family in a small truck near just about any university in town. For some reason these always seemed to taste absolutely wonderful, especially when you got it with "sauce", a simple tomato sauce. Maybe I'm just yearning for my college days in the sun. There are two other places that deserve mention, however: Jim's steaks on South street, and the Explorer's Den in North Philly, near LaSalle U. I don't remember the the address of that one, as I would only visit it late at night. (cough, cough). Mike Norton ...!ihnp4!ihldt!norton
ahs@houxu.UUCP (Arthur Steinman) (03/19/84)
Growing up in Brooklyn,N.Y I have fond memories of a bakery treat we called a charlotte reusse(spell?). When my brother and I had been especially good we were rewarded with one of these. It consisted of a round piece of spongecake surrounded by a scalloped piece of cardboard. The cardboard container was then filled with whipped cream. It was impossible to eat one of these without getting a face full of whipped cream, which delighted us even more.Every now and then when I wax nostalgic I try to find one,alas, in vain.
dsmith@uiucuxc.UUCP (03/21/84)
#R:houxu:-34300:uiucuxc:2500016:000:397
uiucuxc!dsmith Mar 20 15:30:00 1984
If I'm not mistaken, a Charlotte Russe (in French, a Charlotte
is a pudding - or a woman's hat, and Russe means Russian)
is generally a molded mousse lined with ladyfingers.
It's not a very uncommon French desert. If you wanted to
make one (it's not too difficult, just rather time-consuming)
I'm sure Julia Child has a recipe ("From Julia Child's Kitchen",
I believe is the title).