This program was pretty entertaining, but not thorough, by a long shot.
Glaring omissions (that I'm aware of, but certainly there are more)
were any mention of the midwest's famous pork tenderloin sandwich,
along with Miami's Cuban sandwich.

They showed mostly sandwiches that have had a lot of press already -
lobster rolls, those Pennsylvania hoagies (can't remember of it's
Philly or Pittsburgh), Kentucky's "hot brown," the Philadelphia
(Cheese) Steak Sandwich, Chicago's Italian Beef, and a couple from
Louisiana, although I don't recall what they were at the moment.

They did show that thing with white bread, meat, French fries, and
coleslaw all in one. Didn't look real easy to eat.

They had a sampling of ethnic sandwiches - muffalata and falafel.

They might have included one or two from California....

I was really tickled that they did include Marshalltown's (Iowa) famous
Taylor's Maid-Rite sandwich shop that I've bragged on for years - they
even showed the basement where they cut up their own sides of beef
(they use it all, not just the "cheap" cuts - sirloin, ribeye,
everything), and said few people knew about it BUT, I'VE BEEN DOWN
THERE! LOL. My ex used to work there every holiday and school
vacation. It made me really hungry for some Maid-Rites from Taylor's.

N.

Being a "sandwich gourment", I loved the show. I thought the idea of
taking a food form that most serious cooks wouldn't even think about
and showing the high art that it can be was great. It gave me some
great ideas for sandwiches, and some equally great ideas for places to
eat when I travel. I've seen the show years ago and was hoping it would
run again. I highly reccommend it (could you guess?). It's not just fun
because of the great sandwiches but also the neat people they interview
in the sandwich shops. No snobs here! But a lot of average kind of
people with fierce loyalties to the places where they get great food at
really reasonable prices. Just a really fun show.

nancy1 wrote:
> This program was pretty entertaining, but not thorough, by a long shot.
> Glaring omissions (that I'm aware of, but certainly there are more)
> were any mention of the midwest's famous pork tenderloin sandwich,
> along with Miami's Cuban sandwich.
>
> They showed mostly sandwiches that have had a lot of press already -
> lobster rolls, those Pennsylvania hoagies (can't remember of it's
> Philly or Pittsburgh), Kentucky's "hot brown," the Philadelphia
> (Cheese) Steak Sandwich, Chicago's Italian Beef, and a couple from
> Louisiana, although I don't recall what they were at the moment.
>
> They did show that thing with white bread, meat, French fries, and
> coleslaw all in one. Didn't look real easy to eat.
>
> They had a sampling of ethnic sandwiches - muffalata and falafel.
>
> They might have included one or two from California....
>
> I was really tickled that they did include Marshalltown's (Iowa) famous
> Taylor's Maid-Rite sandwich shop that I've bragged on for years - they
> even showed the basement where they cut up their own sides of beef
> (they use it all, not just the "cheap" cuts - sirloin, ribeye,
> everything), and said few people knew about it BUT, I'VE BEEN DOWN
> THERE! LOL. My ex used to work there every holiday and school
> vacation. It made me really hungry for some Maid-Rites from Taylor's.
>
> N.

Nancy wrote:

> This program was pretty entertaining, but not thorough, by a long shot.
> Glaring omissions (that I'm aware of, but certainly there are more)
> were any mention of the midwest's famous pork tenderloin sandwich,
> along with Miami's Cuban sandwich.

You're right, those *are* glaring omissions.


> They showed mostly sandwiches that have had a lot of press already -
> lobster rolls, those Pennsylvania hoagies (can't remember of it's
> Philly or Pittsburgh), Kentucky's "hot brown," the Philadelphia
> (Cheese) Steak Sandwich, Chicago's Italian Beef, and a couple from
> Louisiana, although I don't recall what they were at the moment.
>
> They did show that thing with white bread, meat, French fries, and
> coleslaw all in one. Didn't look real easy to eat.
>
> They had a sampling of ethnic sandwiches - muffalata and falafel.
>
> They might have included one or two from California....

Were Reuben sandwiches included in the program? If so, were they open-faced?
Made with pastrami?

How about Croque Monsieur or Croque Madame? Monte Cristo sandwiches?

Damn, I don't want to pay $29.95 for a transcript, but I'm really curious!

Bob

Bob wrote:
> Nancy wrote:
>
> > This program was pretty entertaining, but not thorough, by a long shot.
> > Glaring omissions (that I'm aware of, but certainly there are more)
> > were any mention of the midwest's famous pork tenderloin sandwich,
> > along with Miami's Cuban sandwich.
>
> You're right, those *are* glaring omissions.
>
>
> > They showed mostly sandwiches that have had a lot of press already -
> > lobster rolls, those Pennsylvania hoagies (can't remember of it's
> > Philly or Pittsburgh), Kentucky's "hot brown," the Philadelphia
> > (Cheese) Steak Sandwich, Chicago's Italian Beef, and a couple from
> > Louisiana, although I don't recall what they were at the moment.
> >
> > They did show that thing with white bread, meat, French fries, and
> > coleslaw all in one. Didn't look real easy to eat.
> >
> > They had a sampling of ethnic sandwiches - muffalata and falafel.
> >
> > They might have included one or two from California....
>
> Were Reuben sandwiches included in the program? If so, were they open-faced?
> Made with pastrami?
>
> How about Croque Monsieur or Croque Madame? Monte Cristo sandwiches?
>
> Damn, I don't want to pay $29.95 for a transcript, but I'm really curious!
>
> Bob

I don't remember the show claiming to be an exhaustive compendium of
"Great Sandwiches of the World". It was titled, "Sandwiches That You
Will Love to Eat", and they got the title from the theme of one of the
restaurants they reported on. The show you're critiquing is yet to be
made, to the best of my knowledge. Would love to see it, but would be
surprised if it was a well made as this one, for the reasons I
mentioned above in my earlier message in this thread. I think it's
always easy to critique the show they should've/could've/would've made.
I think the one they made was pure fun, just as it was intended! Next
thing you know, you'll be complaining that the special effects weren't
up to snuff!

salgud wrote:

> Being a "sandwich gourment", I loved the show. I thought the idea of
> taking a food form that most serious cooks wouldn't even think about
> and showing the high art that it can be was great. It gave me some
> great ideas for sandwiches, and some equally great ideas for places to
> eat when I travel. I've seen the show years ago and was hoping it would
> run again. I highly reccommend it (could you guess?). It's not just fun
> because of the great sandwiches but also the neat people they interview
> in the sandwich shops. No snobs here! But a lot of average kind of
> people with fierce loyalties to the places where they get great food at
> really reasonable prices. Just a really fun show.

I'm not at all sure that I agree with the notion that most serious cooks
consider sandwiches to be beneath them somehow. I could give several
examples of celebrated chefs who *do* include sandwiches prominently on
their menus, but I don't have a listing of the entire "serious cook"
population, so I can't prove the truth or falsehood of the premise. It seems
tenuous on the face of it, though.

Bob

On 25 Jul 2005 16:34:09 -0500, "Bob" >
wrote:

>Were Reuben sandwiches included in the program? If so, were they open-faced?
>Made with pastrami?
>
>How about Croque Monsieur or Croque Madame? Monte Cristo sandwiches?
>
>Damn, I don't want to pay $29.95 for a transcript, but I'm really curious!
>
>Bob

Bob,
Go to the PBS website (pbs.org) and search for the program in your zip
code. Eg. in my area it will be shown on July 29 at 3 am.

Oh, it looks like they will show my one of my favorite "local
specialties," Buffalo's Beef on Weck.

Sue(tm)
Lead me not into temptation... I can find it myself!

Curly Sue at wrote on 7/25/05 6:09 PM:

> On 25 Jul 2005 16:34:09 -0500, "Bob" >
> wrote:
>
>> Were Reuben sandwiches included in the program? If so, were they open-faced?
>> Made with pastrami?
>>
>> How about Croque Monsieur or Croque Madame? Monte Cristo sandwiches?
>>
>> Damn, I don't want to pay $29.95 for a transcript, but I'm really curious!
>>
>> Bob
>
> Bob,
> Go to the PBS website (pbs.org) and search for the program in your zip
> code. Eg. in my area it will be shown on July 29 at 3 am.
>
> Oh, it looks like they will show my one of my favorite "local
> specialties," Buffalo's Beef on Weck.
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!

The last time I watched that program (it's been on a few times over the past
few years), I had a craving for pastrami for weeks!

--
---
Love like you've never been hurt
Live like there's no tomorrow
And dance like there's nobody watching

Bob wrote on 25 Jul 2005 in rec.food.cooking

> I'm not at all sure that I agree with the notion that most serious
> cooks consider sandwiches to be beneath them somehow. I could
> give several examples of celebrated chefs who *do* include
> sandwiches prominently on their menus, but I don't have a listing
> of the entire "serious cook" population, so I can't prove the
> truth or falsehood of the premise. It seems tenuous on the face of
> it, though.
>
> Bob
>
>

I giggle a lot in the kitchen (and most other places)...And I eat a lot
of Sandwiches...Kinda supports your claim. But on the other hand I cook
& live alone so it might just indicate I'm looney instead.

--
It's not a question of where he grips it!
It's a simple question of weight ratios!

A five ounce bird could not carry a one pound coconut.

Are you suggesting coconuts migrate?

Curly Sue wrote:

> Go to the PBS website (pbs.org) and search for the program in your zip
> code. Eg. in my area it will be shown on July 29 at 3 am.
>
> Oh, it looks like they will show my one of my favorite "local
> specialties," Buffalo's Beef on Weck.

Thanks for the information, but it was as I feared: They're not going to
show it here again. (I'd already searched for it in my online TV
directories.)

Bob

Bob wrote:
> Nancy wrote:
>
> > This program was pretty entertaining, but not thorough, by a long shot.
> > Glaring omissions (that I'm aware of, but certainly there are more)
> > were any mention of the midwest's famous pork tenderloin sandwich,
> > along with Miami's Cuban sandwich.
>
> You're right, those *are* glaring omissions.
>
>
> > They showed mostly sandwiches that have had a lot of press already -
> > lobster rolls, those Pennsylvania hoagies (can't remember of it's
> > Philly or Pittsburgh), Kentucky's "hot brown," the Philadelphia
> > (Cheese) Steak Sandwich, Chicago's Italian Beef, and a couple from
> > Louisiana, although I don't recall what they were at the moment.
> >
> > They did show that thing with white bread, meat, French fries, and
> > coleslaw all in one. Didn't look real easy to eat.
> >
> > They had a sampling of ethnic sandwiches - muffalata and falafel.
> >
> > They might have included one or two from California....
>
> Were Reuben sandwiches included in the program? If so, were they open-faced?
> Made with pastrami?

No Reubens.
>
> How about Croque Monsieur or Croque Madame? Monte Cristo sandwiches?

Nope.
>
> Damn, I don't want to pay $29.95 for a transcript, but I'm really curious!
>
> Bob

N.

Bob wrote:
>
> Nancy wrote:
>
> > This program was pretty entertaining, but not thorough, by a long shot.
> > Glaring omissions (that I'm aware of, but certainly there are more)
> > were any mention of the midwest's famous pork tenderloin sandwich,
> > along with Miami's Cuban sandwich.
>
> You're right, those *are* glaring omissions.

I'm sure they had to leave some out or the show would have
been too long. The decisions were probably based on the
producer's preferences. I'll write to Rick Sebak and
ask him to do a second show with all the ones he missed
in the first show. Want to send me a list?

Kate

Beef on Weck -- ummmmmmm! Not for the Sodium challenged ( Weck or
Kimmelweck is a salt top hard roll).
Seamus - late of South Buffalo.

BTW - Philly (my current digs) is the home of the Hoagie (supposedly
the favored lunch of the *Hog* Island Naval Yard workers)

Kate Connally wrote:
> Bob wrote:
> >
> > Nancy wrote:
> >
> > > This program was pretty entertaining, but not thorough, by a long shot.
> > > Glaring omissions (that I'm aware of, but certainly there are more)
> > > were any mention of the midwest's famous pork tenderloin sandwich,
> > > along with Miami's Cuban sandwich.
> >
> > You're right, those *are* glaring omissions.
>
> I'm sure they had to leave some out or the show would have
> been too long. The decisions were probably based on the
> producer's preferences. I'll write to Rick Sebak and
> ask him to do a second show with all the ones he missed
> in the first show. Want to send me a list?
>
> Kate

Bob?

Besides the ones mentioned, I'd say just ask in this group for
nominations. If the midwestern pork tenderloin sandwiches are of
interest, Henry's Cafe over in western Iowa (I think it's in Crescent,
Iowa or Honey Creek, Iowa--can't remember) has got 'em all beat ;-)

N.

On 25 Jul 2005 13:41:08 -0700, "nancy1" >
wrote:
>
>a couple from
>Louisiana, although I don't recall what they were at the moment.

Were the LA sandwiches po-boys or muffalatas? We had po-boys and
mini-muffs from Danny and Clydes (combo po-boy shop and gas station)
at our wedding reception.

Tara

Tara wrote:
> On 25 Jul 2005 13:41:08 -0700, "nancy1" >
> wrote:
> >
> >a couple from
> >Louisiana, although I don't recall what they were at the moment.
>
> Were the LA sandwiches po-boys or muffalatas? We had po-boys and
> mini-muffs from Danny and Clydes (combo po-boy shop and gas station)
> at our wedding reception.
>
> Tara

They did show a muffalata - could have been "N'awlins."

N.

Nancy replied to Kate's reply to me:

>>>> Glaring omissions (that I'm aware of, but certainly there are more)
>>>> were any mention of the midwest's famous pork tenderloin sandwich,
>>>> along with Miami's Cuban sandwich.
>>>
>>> You're right, those *are* glaring omissions.
>>
>> I'm sure they had to leave some out or the show would have
>> been too long. The decisions were probably based on the
>> producer's preferences. I'll write to Rick Sebak and
>> ask him to do a second show with all the ones he missed
>> in the first show. Want to send me a list?
>>
>> Kate
>
> Bob?

zzzzzz.....<snort!> Huh?....Wha...? Me?

Well, the Cuban sandwich and the Iowa porker are definite icons in American
cuisine. I'd also like to see coverage of the quintessential meatball sub,
the chopped liver sandwich, the Chicago-style hot dog, the fish taco, the
barbecue sandwich spectrum, and the po' boy.

Mostly-unrelated aside, other than "sandwich you will love to eat":
At this time of year, I *love* BLT's. I make my own bread (this year I'm
following Nancy Silverton's recipe for Pain de Mie) and my own mayo (I use
safflower oil, lemon juice, and champagne vinegar). The tomatoes are
top-quality Brandywines from a local farmer, and I'm using thick-cut
peppered bacon. I've recently been putting bacon into egg salad, so I might
add egg salad to a BLT, making it into a BLEST. Avocado is another
possibility (TABLES), but what other ingredients starting with "A" and "R"
can I come up with to make it an ARBALEST? :-)

Bob

On Tue, 26 Jul 2005 22:32:50 GMT, Tara > wrote:
> On 25 Jul 2005 13:41:08 -0700, "nancy1" >
> wrote:
>>
>>a couple from
>>Louisiana, although I don't recall what they were at the moment.
>
> Were the LA sandwiches po-boys or muffalatas? We had po-boys and
> mini-muffs from Danny and Clydes (combo po-boy shop and gas station)
> at our wedding reception.

The show had both po' boys and muffalettas. It was a beautiful sight.

Ariane
--
Dysfunction: The only consistent feature of all your dissatisfying
relationships is you.
http://www.despair.com/demotivators/dysfunction.html

Bob wrote:
>
> Nancy replied to Kate's reply to me:
>
> >>>> Glaring omissions (that I'm aware of, but certainly there are more)
> >>>> were any mention of the midwest's famous pork tenderloin sandwich,
> >>>> along with Miami's Cuban sandwich.
> >>>
> >>> You're right, those *are* glaring omissions.
> >>
> >> I'm sure they had to leave some out or the show would have
> >> been too long. The decisions were probably based on the
> >> producer's preferences. I'll write to Rick Sebak and
> >> ask him to do a second show with all the ones he missed
> >> in the first show. Want to send me a list?
> >>
> >> Kate
> >
> > Bob?
>
> zzzzzz.....<snort!> Huh?....Wha...? Me?
>
> Well, the Cuban sandwich and the Iowa porker are definite icons in American
> cuisine. I'd also like to see coverage of the quintessential meatball sub,
> the chopped liver sandwich,

Huh? Never heard of it? Where do you get one? And
*whY* do you get one. ;-) I like chopped liver but
I don't think I want it in a sandwich.

> the Chicago-style hot dog, the fish taco, the
> barbecue sandwich spectrum,

They did bbq in Texas.

and the po' boy.

They did the po' boy.

And just for the record, it's "Sandwiches That You Will Like".

Here is the web site - it shows all the sandwiches
they covered.

http://www.wqed.org/tv/natl/sandwiches/main.shtml

As a Pittsburgher I'm surprised that they didn't do
the "chipped ham bbq". I guess this was about sandwiches
the you buy in shops vs. the ones you make at home. There
are a few placed where you can get a chipped ham bbq in
a restaurant but for the most part they are what people
make at home - at least in my experience.

The Pittsburgh sandwich they featured was the Isaly's
"chipped ham slammer" which I've never even heard of
much less eaten. The chipped ham bbq is much more famous.

Kate