for those of you who are lucky enough to have been to philippe's french dipped sandwiches in l.a., you know exactly what this post is all about. and for those who have yet to venture over, you need to run, not walk to this famous landmark. I remember the first time my dad took me there, i'd say i was about 10, and i didn't really understand the lure of the wait in a long line, carry food on your own tray and ruin your mouth with the devils own table side mustard. it wasn't until many years and many trips later that it all started to make sense. it's the beauty of the process, the simplicity of the keeping things the same for decades and how that mustard is now the very thing that makes the dip what it really is. there are hundreds of ways to get a meal, from french dips with any of 5 different meats, to fresh daily pies, to unreal potato and macaroni salad. when we went last week, my plate had a beef dip, twice dipped, with swiss cheese, potato salad and a side of pickles...and of course a whole lot of that famous mustard.