I will not call it a Philly Cheese Steak because I know plenty of you guys make that WAY better than I. Buy I have been on vacation all week so for my last Friday I decided to make some cheesy goodness. A half a red pepper, half an onion, a few jalapeño peppers, a small cut up rib eye (I know, it's not thin enough...if I could stop buying guns I might buy some sharp knives...) all cooked in my 10" Lodge skillet. I don't own any old cast iron but the new stuff I have has been phenomenal. I'll never go back to coated "non-stick".

Fresh peppers, onions, and jalapeños with some olive oil...



Add some sliced up rib eye...





Sliced White American for cheesy goodness...



French bread (I forgot to toast it, I was kinda starving)



And this is why I LOVE cast iron. Besides the fact you can use a REAL metal spatula without worrying about scratching a precious "non-stick" surface it took 30 seconds with a little water and a nylon brush to clean and get ready for the next meal.



Oh yes, the protection. I decided to do a deep cleaning and run a stone across a few parts of my new to me 2.5" 686-4. Also added a 15# rebound spring. It feels nice

delicious... on both accounts

Two thumbs up on both counts,you have more patience on the last pic than I do

Nice! But I'm with 45 Cal; I'll chow down the sub, but leave the revolver make-over to someone more experienced.

Last time I stripped a revolver like that it took me weeks to get it reassembled

Great looking sandwich! Sometimes I scoop out some bread so it'll hold more contents!

I was in an Italian sandwich shop, the guy is making my sandwich, talking as he did it, asking about the ingredients one at a time as he added them. But first, as he's just getting started, he's scooping the bread and eating it. Pre-gloves, back in the '90s. And he is not fat, so he must not do this with every customer's roll. But I went with the flow, didn't get grossed out over eating out of my sandwich roll, and realized it was part of his culture. So that is my "Bread Canoe" story.

I have come back to this thread to look at the cheesey skillet picture.... a dozen times at least.

That sandwich is right up my alley now..
Have not been permitted to eat that way since my heart attacks early this year

I need that. And I need it now!

quote:

Originally posted by Woodman:
Last time I stripped a revolver like that it took me weeks to get it reassembled

Not weeks, but when I put an Apex kit in my 642 it took a couple of hours and a few choice words to get the new rebound spring in place. I took the opportunity to stone the rebound slide a bit and grease it a tad. Between that and the new springs it dropped the pull weight about 3 1/2# from what it was before.

quote:

Great looking sandwich! Sometimes I scoop out some bread so it'll hold more contents!

Ditto! I'm going to have to give this one a try.