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Hoagie Revisited
Edwin Pawlowski > wrote in message
... > When I go to Providence, RI you can get the real deal. Good > imported prosciutto, (either coto or crudo), > salami from a half dozen different regions, mortadella > with pistachios, etc. By comparison, Boar's Head is third > rate. Oh, did I mention they also cut it properly? > Salami is cut on the bias giving a nice sized slice, very > thin. Where are you buying your regular deli meats that they don't have imported proscuitto, mortadella with pistachios or cut the salami on the bias? The Ranger |
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"The Ranger" > wrote in message > > Where are you buying your regular deli meats that they don't have imported > proscuitto, mortadella with pistachios or cut the salami on the bias? > > The Ranger Most anyplace in northeast Connecticut and central MA. You can get imported prosciutto at some of them, but few know hot to cut it properly. None of the supermarkets cut salami on the bias and none have the Tuscano salami that Tony's has. This is a pretty bland area foodwise. Last time I needed Prosciutto I went to Price Chopper and had to instruct the deli clerk on first, where it was, then how to cut it, and to put the paper between layers. She had never even heard of it, let alone slice it. I can go on forever. I witnessed a return of vanilla ice cream because it has specks in it. The store manager didn't know what they were either. A neighbor never heard of peach pie. Brisket? Isn't that something you eat on St. Patrick's Day? Eeew that roll is hard on the outside, it must be stale (it came from the oven an hour ago). When I bought a loaf of bread at an in-store bakery I was asked "are you sure you want it? Its still warm." |
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Sheldon > wrote:
> hahabogus wrote: >>Duh'Whine Boatwright wrote >>> �unless I just don't >>> know where to go. >> >> I've always wanted to tell you where to go...Seriously, there must be a >> little Italy section in Phenix, deli's, restaurants, etc...there is in >> every other city. > > All one needs is to find a deli that sells Boar's Head. BH is way over-rated and with a price tag to match. They do have some unique, worthwhile stuff - like their rosemary ham and natural casing hot dogs (one of the only brands you can get here in TX). -sw |
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Edwin Pawlowski wrote:
> Most anyplace in northeast Connecticut and central MA. You can get imported > prosciutto at some of them, but few know hot to cut it properly. None of > the supermarkets cut salami on the bias and none have the Tuscano salami > that Tony's has. This is a pretty bland area foodwise. > > Last time I needed Prosciutto I went to Price Chopper and had to instruct > the deli clerk on first, where it was, then how to cut it, and to put the > paper between layers. She had never even heard of it, let alone slice it. > > I can go on forever. I witnessed a return of vanilla ice cream because it > has specks in it. The store manager didn't know what they were either. A > neighbor never heard of peach pie. Brisket? Isn't that something you eat on > St. Patrick's Day? Eeew that roll is hard on the outside, it must be stale > (it came from the oven an hour ago). When I bought a loaf of bread at an > in-store bakery I was asked "are you sure you want it? Its still warm." > > Really! Well, since you speak of Central Massachusetts, I'll have to check that out the next time I drive out west of here. What specific areas are you speaking of? I would have thought that such cold cuts would be available there. -- Jean B. |
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Edwin Pawlowski > wrote in message
... > "The Ranger" > wrote in message >> Where are you buying your regular deli meats that they >> don't have imported proscuitto, mortadella with >> pistachios or cut the salami on the bias? >> > Most anyplace in northeast Connecticut and central MA. You > can get imported prosciutto at some of them, but > few know hot to cut it properly. None of the > supermarkets cut salami on the bias and none have the > Tuscano salami that Tony's has. This is a pretty bland > area foodwise. [snip remaining food Know-Pas] <sigh> We suffer from the same malady on the Left Coast. It seems the more "civilized" we grow our rural [and urban] areas (into suburbs), the more the malady spreads. I'm will consider myself very lucky that there are multiple high-end grocers within easy drive of me. The Ranger |
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dejablues wrote:
> "Virginia Tadrzynski" > wrote in message > ... >> "dejablues" > wrote in message >> ... >>> "Edwin Pawlowski" > wrote in message >>> ... >>>> "George" > wrote in message >>>> ... >>>>> Fred Jones wrote: >>>>>> Then what is a Grinder ?? >>>>>> >>>>> A grinder is heated in the oven after prep. A hoagie is made using cold >>>>> sliced meats/cheese and is never heated. >>>> Here is CT, thousands of grinders are sold every day and never heated or >>>> toasted. Made the same way as a hoagie. Only difference is that in >>>> Philly the stores could get better rolls to put them on giving "most" >>>> hoagies a better rating, IMO. . >>> There's supposed to be something in the local Philly water that gives >>> bread >>> and rolls a certain quality that makes them perfect for hoagies and >>> cheesesteaks - hard crust, chewy inside, great flavor. >>> >>> >>> >> Amoroso's. Brick oven baked. >> -ginny > > Conshohocken Italian Bakery! The local Philly water, is what makes their pretzels taste so good, at least that is what they tell me. At a store near the Philly airport, I had a cheesesteak that was served on Conshohocken bread. It was pretty good. Becca |
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Edwin Pawlowski wrote:
> > "The Ranger" > wrote in message >> >> Where are you buying your regular deli meats that they don't have imported >> proscuitto, mortadella with pistachios or cut the salami on the bias? >> >> The Ranger > > Most anyplace in northeast Connecticut and central MA. You can get imported > prosciutto at some of them, but few know hot to cut it properly. None of > the supermarkets cut salami on the bias and none have the Tuscano salami > that Tony's has. This is a pretty bland area foodwise. What are the benefits of cutting salami on the bias? Does salami *have* a bias? Cloth does. -- Blinky Is your ISP dropping Usenet? Need a new feed? http://blinkynet.net/comp/newfeed.html |
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On Sun 22 Jun 2008 06:22:13p, Blinky the Shark told us...
> Edwin Pawlowski wrote: > >> >> "The Ranger" > wrote in message >>> >>> Where are you buying your regular deli meats that they don't have >>> imported proscuitto, mortadella with pistachios or cut the salami on >>> the bias? >>> >>> The Ranger >> >> Most anyplace in northeast Connecticut and central MA. You can get >> imported prosciutto at some of them, but few know hot to cut it >> properly. None of the supermarkets cut salami on the bias and none >> have the Tuscano salami that Tony's has. This is a pretty bland area >> foodwise. > > What are the benefits of cutting salami on the bias? Does salami *have* > a bias? Cloth does. A longer slice. Instead of a round slice, you get an elongated eliptical slice. Nicer on a sandwich. -- Wayne Boatwright ------------------------------------------- Sunday, 06(VI)/22(XXII)/08(MMVIII) ------------------------------------------- ------------------------------------------- I thought I was mistaken but I was mistaken. ------------------------------------------- |
Hoagie Revisited
"Jean B." > wrote in message > Really! Well, since you speak of Central Massachusetts, I'll have to > check that out the next time I drive out west of here. What specific > areas are you speaking of? I would have thought that such cold cuts would > be available there. > > -- > Jean B. You may have a shot at finding good stuff some of the more ethnic places in the Worcester area, but most any other area is bland. Supermarkets are bland. In Worcester there are a few places like Golemos that make their own hams and some other meats. Good stuff. |
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Wayne Boatwright wrote:
> On Sun 22 Jun 2008 06:22:13p, Blinky the Shark told us... > >> Edwin Pawlowski wrote: >> >>> >>> "The Ranger" > wrote in message >>>> >>>> Where are you buying your regular deli meats that they don't have >>>> imported proscuitto, mortadella with pistachios or cut the salami on >>>> the bias? >>>> >>>> The Ranger >>> >>> Most anyplace in northeast Connecticut and central MA. You can get >>> imported prosciutto at some of them, but few know hot to cut it >>> properly. None of the supermarkets cut salami on the bias and none >>> have the Tuscano salami that Tony's has. This is a pretty bland area >>> foodwise. >> >> What are the benefits of cutting salami on the bias? Does salami *have* >> a bias? Cloth does. > > A longer slice. Instead of a round slice, you get an elongated eliptical > slice. Nicer on a sandwich. Uh, okay. Doesn't seem like much of a deal breaker to me. :) -- Blinky Is your ISP dropping Usenet? Need a new feed? http://blinkynet.net/comp/newfeed.html |
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>>>>
>>>> Here is CT, thousands of grinders are sold every day and never heated >>>> or toasted. Made the same way as a hoagie. Only difference is that in >>>> Philly the stores could get better rolls to put them on giving "most" >>>> hoagies a better rating, IMO. . >>> There's supposed to be something in the local Philly water that gives >>> bread >>> and rolls a certain quality that makes them perfect for hoagies and >>> cheesesteaks - hard crust, chewy inside, great flavor. >>> >>> >>> >> Amoroso's. Brick oven baked. >> -ginny > > Conshohocken Italian Bakery! I'm partial to Conshy bakery, too. Since I live about two minutes from them I end up eating their bread a lot. Amaroso's is a close second. Jon |
Hoagie Revisited
"dejablues" > wrote in message ... > > "Edwin Pawlowski" > wrote in message > ... >> >> "George" > wrote in message >> ... >>> Fred Jones wrote: >>>> Then what is a Grinder ?? >>>> >>> A grinder is heated in the oven after prep. A hoagie is made using cold >>> sliced meats/cheese and is never heated. >> >> Here is CT, thousands of grinders are sold every day and never heated or >> toasted. Made the same way as a hoagie. Only difference is that in >> Philly the stores could get better rolls to put them on giving "most" >> hoagies a better rating, IMO. . > There's supposed to be something in the local Philly water that gives > bread > and rolls a certain quality that makes them perfect for hoagies and > cheesesteaks - hard crust, chewy inside, great flavor. Luckily, we have a filter for that at our house. :-) Jon |
Hoagie Revisited
On Sun 22 Jun 2008 07:00:38p, Blinky the Shark told us...
> Wayne Boatwright wrote: > >> On Sun 22 Jun 2008 06:22:13p, Blinky the Shark told us... >> >>> Edwin Pawlowski wrote: >>> >>>> >>>> "The Ranger" > wrote in message >>>>> >>>>> Where are you buying your regular deli meats that they don't have >>>>> imported proscuitto, mortadella with pistachios or cut the salami on >>>>> the bias? >>>>> >>>>> The Ranger >>>> >>>> Most anyplace in northeast Connecticut and central MA. You can get >>>> imported prosciutto at some of them, but few know hot to cut it >>>> properly. None of the supermarkets cut salami on the bias and none >>>> have the Tuscano salami that Tony's has. This is a pretty bland area >>>> foodwise. >>> >>> What are the benefits of cutting salami on the bias? Does salami >>> *have* a bias? Cloth does. >> >> A longer slice. Instead of a round slice, you get an elongated >> eliptical slice. Nicer on a sandwich. > > Uh, okay. Doesn't seem like much of a deal breaker to me. :) It's probably more of an aesthetic thing than anything else. -- Wayne Boatwright ------------------------------------------- Sunday, 06(VI)/22(XXII)/08(MMVIII) ------------------------------------------- ------------------------------------------- (C) 1992 Wild Bill's Machine Gun Shop and House of Wax. ------------------------------------------- |
Hoagie Revisited
In article .net>,
Blinky the Shark > wrote: > kilikini wrote: > > > The Ranger wrote: > >> kilikini > wrote in message > >> om... > >> > >>>> All one needs is to find a deli that sells Boar's Head. > >>> > >>> Boar's Head is strictly East Coast. > >> > >> The three Left Coast grocers I visit regularly selling it out > >> of their deli counters might disagree with you. ;) > >> > >> The Ranger > > > > Really!?!!? I couldn't find it in California at all or in Hawaii! I was > > so > > happy to see it when I moved to Florida. Maybe they just recently started > > shipping it to the left (which is the *right* coast, IMO) coast? > > Los Angeles checking in: It's all over the place in Ralph's and How's, > the two Totally Mainstream supermarkets I frequent. And it's not new > there. Boar's Head has been around my area (near Sacramento) for over 5 years. The quality tends to be average, the prices are high-end. Their sausages are at about the same quality level as Johnsonville except for the old-fashioned franks where J'ville has them soundly beat. Saag's, a Bay Area Central European style processor has the edge on that market if you stick to their deli packaging rather than the cryovaced crap. For Italian style meats (or 'salume'), both Molinari (SF) and Colombus (San Leandro) still make excellent products. Colombus has recently gotten involved in very agressive marketing and has cut into Molinari's share of the market which is unfortunate. They still make some fine products but are coming out with what they call artis-anal (my spelling) items but are packaged in cryovac for chrissakes! Please folks, buy some Molinari Toscano Salame and help save civilization! Imported prosciutto is available around here at a few places, both from Parma and San Daniele, (as well as jamon serrano.) The bread situation around here is better than it was but not up to San Francisco standards in the 1950's. Not just for sourdough, but for Italian sandwich rolls. They are just not in the new trendoid bakeries' repertoire. D.M. -- greatvalleyimages.com |
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Donald Martinich wrote:
> In article .net>, > Blinky the Shark > wrote: > >> kilikini wrote: >> >> > The Ranger wrote: >> >> kilikini > wrote in message >> >> om... >> >> >> >>>> All one needs is to find a deli that sells Boar's Head. >> >>> >> >>> Boar's Head is strictly East Coast. >> >> >> >> The three Left Coast grocers I visit regularly selling it out >> >> of their deli counters might disagree with you. ;) >> >> >> >> The Ranger >> > >> > Really!?!!? I couldn't find it in California at all or in Hawaii! I was >> > so >> > happy to see it when I moved to Florida. Maybe they just recently started >> > shipping it to the left (which is the *right* coast, IMO) coast? >> >> Los Angeles checking in: It's all over the place in Ralph's and How's, >> the two Totally Mainstream supermarkets I frequent. And it's not new >> there. > > Boar's Head has been around my area (near Sacramento) for over 5 years. > The quality tends to be average, the prices are high-end. Their sausages > are at about the same quality level as Johnsonville except for the > old-fashioned franks where J'ville has them soundly beat. Saag's, a Bay > Area Central European style processor has the edge on that market if you > stick to their deli packaging rather than the cryovaced crap. I've never bought any Boar's Head meat. I've used their condiments, though. -- Blinky Is your ISP dropping Usenet? Need a new feed? http://blinkynet.net/comp/newfeed.html |
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Donald Martinich > wrote:
> Imported prosciutto is available around here at a few places, both from > Parma and San Daniele, (as well as jamon serrano.) Real Serrano ham (and Yunan ham) is against the law here in the US due to the temperatures at which it's cured. You can find some imported and domestic stuff, but it's not the real deal. Most of us wouldn't really know the difference anyway. -sw |
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Sqwertz > wrote:
> Donald Martinich > wrote: > >> Imported prosciutto is available around here at a few places, both from >> Parma and San Daniele, (as well as jamon serrano.) > > Real Serrano ham (and Yunan ham) is against the law here in the US > due to the temperatures at which it's cured. I take part of that back. I was thinking of the Iberico ham that's illegal. Many serrano hams are also illegal (and anything on the hoof), but they aren't as distinctive as the Iberian hams to which I was thinking. -sw |
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"Blinky the Shark" > wrote in message >>> What are the benefits of cutting salami on the bias? Does salami *have* >>> a bias? Cloth does. >> >> A longer slice. Instead of a round slice, you get an elongated >> eliptical >> slice. Nicer on a sandwich. > > Uh, okay. Doesn't seem like much of a deal breaker to me. :) > > > -- > Blinky You won't know until you try it. The thickness and method of cutting does affect the flavor. |
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Wayne Boatwright > wrote:
> On Sun 22 Jun 2008 06:22:13p, Blinky the Shark told us... > >> What are the benefits of cutting salami on the bias? Does salami *have* >> a bias? Cloth does. > > A longer slice. Instead of a round slice, you get an elongated eliptical > slice. Nicer on a sandwich. Why don't they make a square salami? I see round, oblong, and even asterisk-shaped, but never square. Coming to a Walmart near you shortly! -sw |
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On Sun 22 Jun 2008 08:21:51p, Edwin Pawlowski told us...
> > "Blinky the Shark" > wrote in message >>>> What are the benefits of cutting salami on the bias? Does salami >>>> *have* a bias? Cloth does. >>> >>> A longer slice. Instead of a round slice, you get an elongated >>> eliptical slice. Nicer on a sandwich. >> >> Uh, okay. Doesn't seem like much of a deal breaker to me. :) >> >> >> -- >> Blinky > > > You won't know until you try it. The thickness and method of cutting > does affect the flavor. It may not affect the flavors much, but I also like to slice cucumbers, carrots, parsnips, etc. on the bias. -- Wayne Boatwright ------------------------------------------- Sunday, 06(VI)/22(XXII)/08(MMVIII) ------------------------------------------- ------------------------------------------- Never try to out stubborn a cat. ------------------------------------------- |
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Edwin Pawlowski wrote:
> > "Blinky the Shark" > wrote in message >>>> What are the benefits of cutting salami on the bias? Does salami *have* >>>> a bias? Cloth does. >>> >>> A longer slice. Instead of a round slice, you get an elongated >>> eliptical >>> slice. Nicer on a sandwich. >> >> Uh, okay. Doesn't seem like much of a deal breaker to me. :) >> >> >> -- >> Blinky > > > You won't know until you try it. The thickness and method of cutting does > affect the flavor. I'll have to remain believing that to be an urban food legend. -- Blinky Is your ISP dropping Usenet? Need a new feed? http://blinkynet.net/comp/newfeed.html |
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Sqwertz > wrote:
>Real Serrano ham (and Yunan ham) is against the law here in the US >due to the temperatures at which it's cured. Cite? S. |
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i would have to disagree with the availability of fresh breads and fresh
meats here in mass we have alot of greek food places that specifically have good deli meats alot of italian delis the best i have had anywhere i have had here in massachusetts....... we have fanuel hall the north end not to mention all the sub shops that are in the suburbs and privately owned and they take pride in their ingredients...... here in massachusetts we refer to a submarine sandwich as a sub hot and cold we do not say lets go down and get a hoagie we say lets go get a sub ........ our breads are fresh fantini bread makes alot of our fresh italian breads mostly here we have italian breads for our subs ..... here you can get cheeses and imported meats from italy ......and also made here in us...... i have never had a problem finding a variety until i travled out of this state..... if you find out the names of the kinds of meats you like and your out of state alot of good deli people will try to get those products in for you.......... i agree you have to experiment and try new places ...... goodluck...... melanie from massachusetts |
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"Blinky the Shark" > wrote in message >> You won't know until you try it. The thickness and method of cutting >> does >> affect the flavor. > > I'll have to remain believing that to be an urban food legend. > > > -- > Blinky OK by me, do as you please. . That is easier that actually trying something. |
Hoagie Revisited
On Jun 22, 10:00�pm, Blinky the Shark > wrote:
> Wayne Boatwright wrote: > > On Sun 22 Jun 2008 06:22:13p, Blinky the Shark told us... > > >> Edwin Pawlowski wrote: > > >>> "The Ranger" > wrote in message > > >>>> Where are you buying your regular deli meats that they don't have > >>>> imported proscuitto, mortadella with pistachios or cut the salami on > >>>> the bias? > > >>>> The Ranger > > >>> Most anyplace in northeast Connecticut and central MA. �You can get > >>> imported prosciutto at some of them, but few know hot to cut it > >>> properly. �None of the supermarkets cut salami on the bias and none > >>> have the Tuscano salami that Tony's has. �This is a pretty bland area > >>> foodwise. > > >> What are the benefits of cutting salami on the bias? �Does salami *have* > >> a bias? �Cloth does. > > > �A longer slice. �Instead of a round slice, you get an elongated eliptical > > slice. �Nicer on a sandwich. > > Uh, okay. �Doesn't seem like much of a deal breaker to me. �:) Elongated sausage slices make for a nicer presentation for cold cut platters, the eliptical form fools teh ey into forgeting it's sausage, and typically the salamis are rolled into a tube, for presentation and easier serving, so the longer slice having an extra turn is less likely to unroll). For sandwhiches the larger slices extend further past the bread, giving th eillusion that you're getting more, having the sandwich guts hang out is an old deli trick used especially when building subs... using longer narrower brread with the guts hanging out is a methoid that appers there's more when actually there is less... Subwawy restaurnts use this marketing technique, and others. Many delis like to slice hard/fermented salamis on the bias because those should be sliced thinly or they'll be tough/chewy and since thin slices weigh less slicing the larger bias slices requires less slicing labor to reach weight. Those are the only reasons, slicing sausage on the bias in no way improves the product.... it's not like sausage has a grain like a steak. Delis that slice on the bias are doing it for their own selfish reasons, not for the customer's benefit. Ther eare many, many tricks delis incorporate to increase profits, like staking the meat thicker in teh center where teh samdwich will be cliced, to make it look like a thicker sandwich, when in fact the meat in the center was pushed in from the ends... and be wary of delis that use sheets of waxed paper between the slices, typically the more expensive meats and cheeses... that heavy duty commercial paper weighs more than the thin food slices... the foolish customers end up paying good money for paper. When properly sliced and stacked the slices won't stick. |
Hoagie Revisited
On Jun 21, 11:14*am, " > wrote:
> Defimitions: (I'm from Michigan) Oddly, not everyone in Michigan subscribes to these definitions. How long have you lived here? > Hoagie - Two or more kinds of lunchmeat and cheese on a hotdog bun, usually heated. Hoagie - Philly cheesesteak. Often handicapped by squishy bread, but that's the Midwest for you. > Sub (Submarine Sandwich) - Pretty much anything on a long bread bun or part of a long > bread loaf always with lettuce and other salad acompaniments, never heated. > > Grinder - basically a sub on which the bread/bun was buttered with butter and/or > mayonase half of the fillings on each half of the bun and run face up through the > broiler before the salad is added. Obviously always served hot Grinder does not seem to be in common use in Michigan. "Sub" is commonly used interchangeably for sandwiches on a long bun, with or without lettuce, heated or not. I've never seen butter, and mayonnaise should not be served on any sub that has Italian antecedents. Oil, vinegar, and oregano, please. The lunchmeat subs at Gabriel's on Michigan Avenue in Ypsilanti are an old-time classic. Unpretentious. Cheap lunchmeat served with pride. Delicious. Cindy Hamilton |
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Sqwertz > wrote:
> Wayne Boatwright > wrote: > > On Sun 22 Jun 2008 06:22:13p, Blinky the Shark told us... > > >> What are the benefits of cutting salami on the bias? �Does salami *have* > >> a bias? �Cloth does. > > > �A longer slice. �Instead of a round slice, you get an elongated eliptical > > slice. �Nicer on a sandwich. > > Why don't they make a square salami? �I see round, oblong, and even > asterisk-shaped, but never square. http://www.idealcaviar.com/caviar/cu...cat=479&page=1 --- |
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On Sun, 22 Jun 2008 08:07:04 -0700, "The Ranger"
> wrote: >kilikini > wrote in message . com... > >>> All one needs is to find a deli that sells Boar's Head. >> >> Boar's Head is strictly East Coast. > >The three Left Coast grocers I visit regularly selling it out >of their deli counters might disagree with you. ;) > >The Ranger > i don't find the boar's head stuff all that exceptional. your pal, blake |
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On Sun, 22 Jun 2008 15:14:01 -0500, Sqwertz >
wrote: >Sheldon > wrote: > >> hahabogus wrote: >>>Duh'Whine Boatwright wrote >>>> ?unless I just don't >>>> know where to go. >>> >>> I've always wanted to tell you where to go...Seriously, there must be a >>> little Italy section in Phenix, deli's, restaurants, etc...there is in >>> every other city. >> >> All one needs is to find a deli that sells Boar's Head. > >BH is way over-rated and with a price tag to match. They do have >some unique, worthwhile stuff - like their rosemary ham and natural >casing hot dogs (one of the only brands you can get here in TX). > >-sw i was ****ed when the local (md) giant grocery replaced all the brands in their deli with boar's head. one or two bucks a pound more, no increase in quality. feh. your pal, blake |
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On 2008-06-23, blake murphy > wrote:
> i was ****ed when the local (md) giant grocery replaced all the brands > in their deli with boar's head. one or two bucks a pound more, no > increase in quality. feh. Another conglomerate scam. Same with Johnsonville, Aidells, etc. Big name, big adverts, crap food. Mad Ave rules. nb |
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Edwin Pawlowski wrote:
> > "Blinky the Shark" > wrote in message >>> You won't know until you try it. The thickness and method of cutting >>> does >>> affect the flavor. >> >> I'll have to remain believing that to be an urban food legend. >> >> >> -- >> Blinky > > OK by me, do as you please. . That is easier that actually trying > something. I tend to expect actual reasons for this kind of thing. When I don't see any, my belief in them is quite naturally weak. As for the direction of cut changing the flavor of a piece of ground meat I'd need a logical basis for this. In lieu of that, it seems much like chanting at the sausage to change its flavor. -- Blinky Is your ISP dropping Usenet? Need a new feed? http://blinkynet.net/comp/newfeed.html |
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Melanie G wrote:
> i would have to disagree with the availability of fresh breads and fresh > meats here in mass we have alot of greek food places that specifically > have good deli meats alot of italian delis the best i have had anywhere > i have had here in massachusetts....... > > we have fanuel hall the north end not to mention all the sub shops that > are in the suburbs and privately owned and they take pride in their > ingredients...... > > here in massachusetts we refer to a submarine sandwich as a sub hot and > cold > we do not say lets go down and get a hoagie we say lets go get a sub > ....... > our breads are fresh fantini bread makes > > alot of our fresh italian breads mostly here we have italian breads for > our subs ..... > > here you can get cheeses and imported meats from italy ......and also > made here in us...... > > i have never had a problem finding a variety until i travled out of this > state..... > > if you find out the names of the kinds of meats you like and your out of > state alot of good deli people will try to get those products in for > you.......... > > i agree you have to experiment and try new places ...... > > goodluck...... And to you, too. > melanie > from massachusetts > > <html><body > bgcolor="black"background="http://www.angelfire.com/stars4/trishy_cs_savage/bks/MetalicBlue.jpg""text="15E5E9"=></body></html> -- Blinky Is your ISP dropping Usenet? Need a new feed? http://blinkynet.net/comp/newfeed.html |
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Edwin Pawlowski wrote:
> > wrote in message > ... > >>Defimitions: (I'm from Michigan) >> >>Hoagie - Two or more kinds of lunchmeat and cheese on a hotdog bun, >>usually heated. >> >>Sub (Submarine Sandwich) - Pretty much anything on a long bread bun or >>part of a long >>bread loaf always with lettuce and other salad acompaniments, never >>heated. >> >>Grinder - basically a sub on which the bread/bun was buttered with butter >>and/or >>mayonase half of the fillings on each half of the bun and run face up >>through the >>broiler before the salad is added. Obviously always served hot >> >> > > > > Wow, what a load if misinformation. Hoagies go on a good Italian bread type > of roll. Grinders are sometimes heated, but not all that often. The Sub > definition is close. Well, here in Pittsburgh the best hoagies are baked hoagies. I won't eat the cold kind at all. My favorites are either a cheese steak hoagie or an Italian hoagie. And nowadays we have the Primanti-like hoagies with fries and slaw right on the hoagie. With those I always get the cheese steak. Yum. Kate -- Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all about? |
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George wrote:
> Fred Jones wrote: > >> Then what is a Grinder ?? >> > A grinder is heated in the oven after prep. A hoagie is made using cold > sliced meats/cheese and is never heated. That is not true in Pittsburgh - we have only hoagies. And some are cold (blecch!) and some are baked. Kate -- Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all about? |
Hoagie Revisited
Edwin Pawlowski wrote:
> "The Ranger" > wrote in message > >>> Only difference is that in Philly the stores >>>could get better rolls to put them on giving "most" >>>hoagies a better rating, IMO. . >> >>Is there a difference in whether it's on an Italian or French roll? >> >>The Ranger > > > Reality is there is not that much difference in the breads, but in Philly, > there are more Italian bakeries than French. Here in Pittsburgh hoagie rolls are usually an Italian type of bread. They are about 12 inches long and about 3-4 inches wide. They are of a sturdier texture than a hot dog bun. I have had a cheese steak at Pat's in Philly and the rolls it similar to what we have here. Kate -- Kate Connally “If I were as old as I feel, I’d be dead already.” Goldfish: “The wholesome snack that smiles back, Until you bite their heads off.” What if the hokey pokey really *is* what it's all about? |
Hoagie Revisited
On Mon, 23 Jun 2008 15:23:26 -0400, Kate Connally >
wrote: >George wrote: > >> Fred Jones wrote: >> >>> Then what is a Grinder ?? >>> >> A grinder is heated in the oven after prep. A hoagie is made using cold >> sliced meats/cheese and is never heated. > >That is not true in Pittsburgh - we have only hoagies. >And some are cold (blecch!) and some are baked. You eat the same thing for weeks but you turn your nose up at a cold sandwich? You crack me up. Lou |
Hoagie Revisited
"Blinky the Shark" > wrote in message > In lieu of that, it seems much like chanting at the sausage to > change its flavor. > Thanks for the tip, I'll try chanting tomorrow. |
Hoagie Revisited
Steve Pope > wrote:
> Sqwertz > wrote: > >>Real Serrano ham (and Yunan ham) is against the law here in the US >>due to the temperatures at which it's cured. > > Cite? Bite me. Prove me wrong. And while you try and do that, you'll see that I'm right. I already corrected part of my Serrano ham post. -sw |
Hoagie Revisited
Edwin Pawlowski wrote:
> > "Blinky the Shark" > wrote in message >> In lieu of that, it seems much like chanting at the sausage to >> change its flavor. >> > > Thanks for the tip, I'll try chanting tomorrow. You are *so* much more adventurous than I am. ;) -- Blinky Killing all posts from Google Groups The Usenet Improvement Project: http://improve-usenet.org NEW --> Now evaluating a GG-free news feed: http://usenet4all.se |
Hoagie Revisited
"kilikini" > wrote in message
om... > Sheldon wrote: >> hahabogus wrote: >>> Duh'Whine Boatwright wrote >>>> ?unless I just don't >>>> know where to go. >>> >>> I've always wanted to tell you where to go...Seriously, there must >>> be a little Italy section in Phenix, deli's, restaurants, >>> etc...there is in every other city. >> >> All one needs is to find a deli that sells Boar's Head. > > Boar's Head is strictly East Coast. I saw BH for sale at lots of places (for years) when I lived in Houston. Mary |
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