Allow me to introduce myself

“Whiz wit.”

For those who don’t know, that means “Cheese Whiz with onions” when you order your cheesesteak at Pat’s or Geno’s or most places in Philadelphia, unless, of course, you prefer “Whiz witout.”

Pat’s King of Steaks is considered the inventor of the cheesesteak, dating back to 1930. Just across its narrow intersection in South Philly, at 9th and Passyunk, sits Geno’s, which opened in 1966. It is regularly shown during national telecasts of sporting events because of its over-the-top neon décor, even though Pat’s is the originator.

Seating is outdoors at both places, along with counters to stand and eat. The metallic buildings almost resemble giant food carts you’d see on any big-city corner. The lines are usually long at Pat’s and Geno’s, which are open 24/7 except on Thanksgiving and Christmas, but they move fast. Sometimes you’ll catch a glimpse of a celebrity stopping by, or late at night you might see groups of wiseguys in Armani suits. This part of town is their turf.

In the age-old debate of which place is better, the saying goes: “Pat’s is the best, but Geno’s is just as good.” I’m a Pat’s guy myself, although Dalessandro’s (in a different part of town) may actually be the best. The city offers plenty of other excellent choices as well.

I always go for Whiz wit. You can order another type of cheese, of course, such as American or provolone (“pro-v wit”) but Whiz actually works quite well. I also like to add hot cherry-peppers to my cheesesteak (never banana peppers or jalapeños, which are tasty but have no business being on a cheesesteak).

Don’t even think about asking for mayo or lettuce or tomatoes. That’s sacrilegious.

Philadelphia is my hometown. Not only is it a great food town, from street food like cheesesteaks, soft pretzels, pizzeria-style pizza, and roast pork sandwiches to fresh seafood of every variety to an eclectic array of flavors from around the world, it’s also a historic city, full of art and culture and energy. And it’s big on sports – lots of sports.

As a Philadelphia native, recently transplanted here to Florida, I feel it’s my duty to inform readers of the ordering protocol for a cheesesteak, in case you ever happen to visit the City of Brotherly Love. Know what you want before it’s your turn at the ordering window. Don’t stand up there trying to decide or asking a bunch of questions. Place your order, pay, and then move along to the next window to order your drink and whatever sides you may want.

Remember the “Soup Nazi” episode of Seinfeld? It’s kind of like that.

By the way, as for “Rocky,” most Philadelphians couldn’t care less. But if you want to run up the steps of the Philadelphia Museum of Art, knock yourself out.

I’ll always love Philly, its attitude, the Eagles (often pronounced “Iggles”), the Phillies, nearby Ocean City, N.J. (where my dad’s side of the family is from, close to Atlantic City), and everything the region has to offer. But I’m excited about being in Florida.

Literally half the people I’ve met here are from up North, actually, which I like, since I’m from up there. But the locals I’ve met have been great, extremely friendly. I’ve enjoyed learning about the area, from Clay County to Jacksonville Beach to St. Augustine to downtown Jax, and I’m looking forward to learning more.

I may even adopt the Jaguars as my “second team” in the NFL. (After all, no one can accuse me of jumping on the bandwagon, right?) I was hoping they’d pull out a win against the Packers on Sunday. The Jags definitely showed they’re an improved team, but the next step is to start winning those close games.

I’m excited about being part of Clay Today and its network of publications. Everyone here has been fantastic.

I’ve been in professional journalism for 15-plus years. I was assistant sports editor at a daily newspaper in the highly competitive Philadelphia metro market for seven years. I’ve done lots of freelance writing on a variety of subjects, and I’ve also worked beats covering crime, government, schools and, well, you name it.

Good journalism is like a good cheesesteak. A well-made cheesesteak starts with the roll. It has to be quality bread, tasty and soft, yet strong enough to support a weighty sandwich without getting soggy. Aversa’s Bakery, as well as a few others, supply many of the cheesesteak and hoagie shops in and around Philly.

The bread in journalism is a foundation of knowledge, a commitment to facts, an unbiased approach and a goal of continual learning.

Next comes the meat itself, the finely sliced ribeye steak, the substance of the story, the reporting.

Finally, bring it all together by mixing in the Whiz and the onions and the peppers, which add dimension and flavor, like the multiple angles and context of a story.

This is my commitment to you, the reader, every day – to inform and, hopefully, entertain. To be an active part of the community. To consistently serve up quality, 24/7.

Whiz wit.

Email Christiaan DeFranco at chris@opcfla.com. Follow him on Twitter @cdefranco.