Skip to content
 
If you can read this, either the style sheet didn't load or you have an older browser that doesn't support style sheets. Try clearing your browser cache and refreshing the page.

(Eater)   Portland, OR welcomes vegan Philly "cheesesteak" pop-up owned by two expat Philadelphians, who see need for authentic Philly sandwich that's superior to soggy seitan-heavy fake "cheesesteaks"   (pdx.eater.com) divider line
    More: Obvious, Cheesesteak, Steak, Cheez Whiz, Buddy's Steaks, Meat analogue, vegan Philly cheesesteak pop-up, Buddy Richter, Mocking Bird food cart  
•       •       •

283 clicks; posted to Food » on 27 Jan 2021 at 11:16 PM (4 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



28 Comments     (+0 »)
 
View Voting Results: Smartest and Funniest
 
2021-01-27 10:14:57 PM  
This is happening in Portland, as they were ran out of Philly for suggesting a vegan cheesesteak in the first place.

/seriously, it's meat and cheese. If you don't  want to eat meat and cheese, you picked a very stupid sandwich to order.
 
2021-01-27 11:32:39 PM  
🚫
 
2021-01-28 12:01:34 AM  

tjsands1118: This is happening in Portland, as they were ran out of Philly for suggesting a vegan cheesesteak in the first place.

/seriously, it's meat and cheese. If you don't  want to eat meat and cheese, you picked a very stupid sandwich to order.


You can make a really good vegetarian cheesesteak using portobellos.

But due to the cheese I don't think a good vegan version is doable.
 
2021-01-28 12:09:25 AM  
I'd try it.
 
2021-01-28 12:28:01 AM  
I like eating meat and I like eating veggies. It all depends on what's going on. I may have eaten a whole onion and four carrots in the Japanese curry I made tonight. Seitan isn't that great and I'm not going to try it again. A portabella burger works though.

But a cheesesteak thing a ma bob?! How would you even do that? Mushrooms, maybe some soy crumble?
 
2021-01-28 12:59:47 AM  

baxterdog: I like eating meat and I like eating veggies. It all depends on what's going on. I may have eaten a whole onion and four carrots in the Japanese curry I made tonight. Seitan isn't that great and I'm not going to try it again. A portabella burger works though.

But a cheesesteak thing a ma bob?! How would you even do that? Mushrooms, maybe some soy crumble?


Commercial seitan you have tried maybe wasn't that great, but It's a nice DIY to play with-basically ,vital wheat gluten is a blank canvas ready to take on any spices & ingredients and give you a meat like texture.
 
2021-01-28 1:03:47 AM  

Joey Jo Jo Jr Shabadu: tjsands1118: This is happening in Portland, as they were ran out of Philly for suggesting a vegan cheesesteak in the first place.

/seriously, it's meat and cheese. If you don't  want to eat meat and cheese, you picked a very stupid sandwich to order.

You can make a really good vegetarian cheesesteak using portobellos.

But due to the cheese I don't think a good vegan version is doable.


Vegan cheese alternatives have improved a lot in recent years.  There's probably something on the market that could be made into a decent "Cheez whiz"-like substance.
 
2021-01-28 1:13:43 AM  
seitan has never been, in my vegulon experience... any good. and I do try now and then, hoping.

I've had e.g. truly superb fake-chimken and fake-duck Banh Mi sammiches from Sandwich 163 in Boston.

I've had amazeballs mindblowing fake-duck leg with fake-bones, from... I'dnno, that one convenience market, outside the Ave.U train stop in Brooklyn. and excellent fake-oxtail with fake-bones at the former Veggie Castle in Brooklyn.

I mean, I'd happily try their sammich at least once, but ah well, it's out in Portland... where it belongs. not here in Phila, lol, Gritty would have their guts for hockey pads.

oh, also there's that one decent snausage shop in SF Outer Sunset... ah, right: Underdog.

vegan cheese, I also do try once every year or two. no. just no.

although... the wife brought home a tub of tzatiki recently from Tarzhe ("Good Foods" brand) - and I was merrily inhaling the stuff until all of a sudden there was none left! then I looked at the ingredients: 100% farking vegan.
I was 1700% flabbergasted, quite literally tasted, full-stop, like some of the best tzatziki I have ever eaten (and, I mean, I am addicted to dairy, I only want the good stuff!)

Fark user imageView Full Size


so ...maybe there's still hope yet for vegan cheese? although, mmmno, I have been burned way too many times to believe that.

/but that tzatziki is farking out of this world
//and I farking hate cashew-based "dairy"
///with the burning hating hatred of 1000 hateful burning suns.
 
2021-01-28 1:16:16 AM  

anfrind: There's probably something on the market that could be made into a decent "Cheez whiz"-like substance.


that might make sense... what's the chemical that gastro-type hipster chefs have been using to turn actual-cheese into Velveeta consistency? which, same thing (or at least a similar process) could maybe be used on whatever vegulon ingredients and give you cheez whiz. which is barely a food in the first place, so, perfect!
 
2021-01-28 2:39:50 AM  

tintar: seitan has never been, in my vegulon experience... any good. and I do try now and then, hoping.

I've had e.g. truly superb fake-chimken and fake-duck Banh Mi sammiches from Sandwich 163 in Boston.

I've had amazeballs mindblowing fake-duck leg with fake-bones, from... I'dnno, that one convenience market, outside the Ave.U train stop in Brooklyn. and excellent fake-oxtail with fake-bones at the former Veggie Castle in Brooklyn.

I mean, I'd happily try their sammich at least once, but ah well, it's out in Portland... where it belongs. not here in Phila, lol, Gritty would have their guts for hockey pads.

oh, also there's that one decent snausage shop in SF Outer Sunset... ah, right: Underdog.

vegan cheese, I also do try once every year or two. no. just no.

although... the wife brought home a tub of tzatiki recently from Tarzhe ("Good Foods" brand) - and I was merrily inhaling the stuff until all of a sudden there was none left! then I looked at the ingredients: 100% farking vegan.
I was 1700% flabbergasted, quite literally tasted, full-stop, like some of the best tzatziki I have ever eaten (and, I mean, I am addicted to dairy, I only want the good stuff!)

[Fark user image image 512x476]

so ...maybe there's still hope yet for vegan cheese? although, mmmno, I have been burned way too many times to believe that.

/but that tzatziki is farking out of this world
//and I farking hate cashew-based "dairy"
///with the burning hating hatred of 1000 hateful burning suns.


Wait. Fake..oxtail? Again, spill vegulon.

/Of all the non substitutable meats, oxtail and shanks are probably right up there
//no judging just wtf'ing
 
2021-01-28 2:43:20 AM  
Make it good and no problem
 
2021-01-28 3:09:39 AM  

NINEv2: Wait. Fake..oxtail? Again, spill vegulon.

/Of all the non substitutable meats, oxtail and shanks are probably right up there
//no judging just wtf'ing


wtf'ing is absolutely appropriate.

that place blew my tiny farking mind. and it was not too long after I'd stopped eating meat, so (I think) I had a much better sense back then of how things "should" taste... and their food scared the absolute bejeebus out of me.

it was quite a while ago, but yeah, the "bones" were... something like crunchy-yet-soft/warm/almost-gelatinou​s semi-pickled cauliflower (similar to what was in the fake duck leg, even tho' that was Chinese, and Veggie Castle was Caribbean/Jamaican.)

it helped that these must have been extremely decent home-cooks (or possibly even professionals) of Jamaican cuisine, because a huge part of it was the spices and surrounding "gravy" - which was to die for.

and I only realized it just now... the "meat" must have been jackfruit, way before it got trendy for stuff like fake pulled-pork. because it wasn't soy or seitan or gluten or anything that I recognized.

they had plenty of various hot greens dishes of course, and excellent rice and beans. but also some oufstanding fried "chimken" - crispy-skin and all. I also recall them having such as stews and pot-roast-adjacent sort of things, but mebbe/prolly not "shanks" of any sort.

I have literally never been to anywhere remotely close to the surreal levels of food at Veggie Castle. they still maintain a store in Queens, and a new location in Brooklyn after that old one closed, but I have not been back to NYC for a very long time :(

/been meaning to order some jackfruit and try some home recipes, just lazy
//but trust me, it makes no sense
///actually what I'd really like just now is... Doubles, lol
 
2021-01-28 3:12:46 AM  
NINEv2

having trouble locating oxtail-related images, but here are some other people's ones of the bbq chimken laigs -

Fark user imageView Full Size


chimkens, with some sort of stir-fry beef -

Fark user imageView Full Size


and this some sort of "brisket" I think?

Fark user imageView Full Size
 
2021-01-28 5:18:03 AM  

tintar: anfrind: There's probably something on the market that could be made into a decent "Cheez whiz"-like substance.

that might make sense... what's the chemical that gastro-type hipster chefs have been using to turn actual-cheese into Velveeta consistency? which, same thing (or at least a similar process) could maybe be used on whatever vegulon ingredients and give you cheez whiz. which is barely a food in the first place, so, perfect!


Sodium citrate is one of them
 
2021-01-28 5:47:56 AM  

anuran: tintar: anfrind: There's probably something on the market that could be made into a decent "Cheez whiz"-like substance.

that might make sense... what's the chemical that gastro-type hipster chefs have been using to turn actual-cheese into Velveeta consistency? which, same thing (or at least a similar process) could maybe be used on whatever vegulon ingredients and give you cheez whiz. which is barely a food in the first place, so, perfect!

Sodium citrate is one of them


aha! tyty!! that is the one.
 
2021-01-28 7:16:25 AM  
I recently made mac and cheese with just macaroni, cheese, 2% of cheese by weight sodium citrate, some of the pasta water, and the usual sprinklings. It was stretchy, cheesy, and I won't do it that way again. Too cheesy, too heavy, and I had to resort to boiling water and sodium lauryl sulphate to get the pan clean
 
2021-01-28 8:30:57 AM  
Joey Jo Jo Jr Shabadu:

You can make a really good vegetarian cheesesteak using portobellos.


Time for you to leave here and move to Portland with a statement like that
 
2021-01-28 8:52:52 AM  
That's a funny way to spell Abomination on a menu
 
2021-01-28 10:23:42 AM  

anuran: I recently made mac and cheese with just macaroni, cheese, 2% of cheese by weight sodium citrate, some of the pasta water, and the usual sprinklings. It was stretchy, cheesy, and I won't do it that way again. Too cheesy, too heavy, and I had to resort to boiling water and sodium lauryl sulphate to get the pan clean


I've done that too but without the pasta water, and I thought it was fantastic. Either the pasta water made that big of a difference or it's just a matter of different strokes for different folks.
 
2021-01-28 11:23:19 AM  

tjsands1118: This is happening in Portland, as they were ran out of Philly for suggesting a vegan cheesesteak in the first place.


If I know my Philadelphian friends, the reason they were run out of town was not because they are making cheesesteaks with vegan steak and cheese, it's because the vegan cheese is vegan mozzarella.

Which surprises me.  You'd figure Cheez Whiz (the correct cheese), which is mostly cheez solids in a chemical gelatinous emulsion, would be an easier vegan cheese to get right.
 
2021-01-28 12:04:08 PM  

tintar: NINEv2: Wait. Fake..oxtail? Again, spill vegulon.

/Of all the non substitutable meats, oxtail and shanks are probably right up there
//no judging just wtf'ing

wtf'ing is absolutely appropriate.

that place blew my tiny farking mind. and it was not too long after I'd stopped eating meat, so (I think) I had a much better sense back then of how things "should" taste... and their food scared the absolute bejeebus out of me.

it was quite a while ago, but yeah, the "bones" were... something like crunchy-yet-soft/warm/almost-gelatinou​s semi-pickled cauliflower (similar to what was in the fake duck leg, even tho' that was Chinese, and Veggie Castle was Caribbean/Jamaican.)

it helped that these must have been extremely decent home-cooks (or possibly even professionals) of Jamaican cuisine, because a huge part of it was the spices and surrounding "gravy" - which was to die for.

and I only realized it just now... the "meat" must have been jackfruit, way before it got trendy for stuff like fake pulled-pork. because it wasn't soy or seitan or gluten or anything that I recognized.

they had plenty of various hot greens dishes of course, and excellent rice and beans. but also some oufstanding fried "chimken" - crispy-skin and all. I also recall them having such as stews and pot-roast-adjacent sort of things, but mebbe/prolly not "shanks" of any sort.

I have literally never been to anywhere remotely close to the surreal levels of food at Veggie Castle. they still maintain a store in Queens, and a new location in Brooklyn after that old one closed, but I have not been back to NYC for a very long time :(

/been meaning to order some jackfruit and try some home recipes, just lazy
//but trust me, it makes no sense
///actually what I'd really like just now is... Doubles, lol


Interesting. I'm less surprised by the veggie Jamaican place. I hear many a rasta are vegetarian. Just wish there was a decent place nearby for jerk chicken.

CSB: Taste of Chicago in '99 maybe? Blue Mountain had a booth serving their grilled jerk shikkuh. Absolutely wonderful, even if it did set you mouth and butthole ablaze. I remember it well because I got a couple scotch bonnet seeds stuck in my teeth.

/ow
//worth it
///sadly, restaurant closed
 
2021-01-28 12:20:25 PM  
I understand that an "authentic" Philly cheesesteak is supposed to have Cheez-whiz in it, but in my opinion, that ruins an otherwise perfectly good sandwich.
 
2021-01-28 12:44:39 PM  
If I ever make it to Philly, the first sammich I get will be an Italian pork.
 
2021-01-28 12:54:18 PM  

NINEv2: If I ever make it to Philly, the first sammich I get will be an Italian pork.


lol I still don't get why the wife and her family are obsessed only with cheesesteak.

the italian pork is the actual official sandwich of the city, much like the italian beef in chicago...

they're all just fussy picky eaters, and stuff like roast pork and broccoli rabe is somehow too exotic for them?
 
2021-01-28 1:04:00 PM  

tintar: NINEv2: If I ever make it to Philly, the first sammich I get will be an Italian pork.

lol I still don't get why the wife and her family are obsessed only with cheesesteak.

the italian pork is the actual official sandwich of the city, much like the italian beef in chicago...

they're all just fussy picky eaters, and stuff like roast pork and broccoli rabe is somehow too exotic for them?


Maybe? I had an uncle who lived 35 years in the Chicago burbs. First thing he did whenever he came back? Deep dish. I would always "Dude, no beef? Maybe a dog? How about the restaurant at the back of the Mexican supermarket instead?" Nope.

Whatever floats your boat I guess. But he should've known better :)
 
2021-01-28 1:13:28 PM  

NINEv2: If I ever make it to Philly, the first sammich I get will be an Italian pork.


Yes, leave the cheesesteaks for the tourists.  The roast pork is where it's at.


Colour_out_of_Space: I understand that an "authentic" Philly cheesesteak is supposed to have Cheez-whiz in it, but in my opinion, that ruins an otherwise perfectly good sandwich.


At most places you have 3 cheese options.  Whiz, American, and Provolone.  Even though it's a cheap processed cheese product I think the whiz option is fine.  However, I think American is the best option.  Provolone is too subtle and is much better suited for the aforementioned pork sandwich.


Cervetus: I've done that too but without the pasta water, and I thought it was fantastic. Either the pasta water made that big of a difference or it's just a matter of different strokes for different folks.


Yeah, I'm thinking the pasta water has something to do with that result with all of the extra starch in there.  I'm guessing he was using the modernist recipe based on that 2% figure.  I recall that recipe just calling for plain water or milk to dissolve the sodium citrate in.  I usually use milk and I've never gotten anything other than really good creamy mac and cheese.


BunkyBrewman: Time for you to leave here and move to Portland with a statement like that


I stand by it.  Though my mushroom bias may be showing being in Kennett Square.
 
2021-01-28 2:40:41 PM  

BunkyBrewman: Joey Jo Jo Jr Shabadu:

You can make a really good vegetarian cheesesteak using portobellos.

Time for you to leave here and move to Portland with a statement like that


Joey Jo Jo Jr Shabadu: I stand by it.  Though my mushroom bias may be showing being in Kennett Square.



huh, I will have to track down if we have that anywhere in the NE, don't think I've ever seen it here. likely it would be some downtown (yes, I don't use the horrible word you natives use) plus we never really went there that often even before the hoax.

I *have* had truly beyond-excellent portobello banh-mi. in NYC LES. 15 years ago. but I'm often hesitant to order portobello-anything, in my experience most places never had a clue what they were doing with it :(

/also I was unaware of Kennett Sq. and the mushrooms!
 
2021-01-28 11:02:47 PM  

tintar: NINEv2

having trouble locating oxtail-related images, but here are some other people's ones of the bbq chimken laigs -

[Fark user image image 850x1133]

chimkens, with some sort of stir-fry beef -

[Fark user image image 850x851]

and this some sort of "brisket" I think?

[Fark user image image 200x200]


lol, I looked it up out of curiosity and it's on Liberty right by the legendary Sybil's.  I live in Richmond Hill but that's the southeast corner and I live much closer to the northwest corner. I mean, the sides that are normally vegetarian look fine, but that "meat" and "macaroni pie" don't look too appetizing to me but to each their own.

For omnivores the best spot is TrinCity a bit to the southwest from there by Linden and Lefferts. For those keeping score yeah all three main streets I mentioned start with the letter L. One of the other main streets in South Richmond Hill/South Ozone Park is 101 Ave. If you think about it, that number one looks a lot like a lowercase L. What kind of conspiracy is this!
 
Displayed 28 of 28 comments

View Voting Results: Smartest and Funniest

This thread is closed to new comments.

Continue Farking





On Twitter



  1. Links are submitted by members of the Fark community.

  2. When community members submit a link, they also write a custom headline for the story.

  3. Other Farkers comment on the links. This is the number of comments. Click here to read them.

  4. Click here to submit a link.