When I get tired of them, I go for a Stromboli -
Posted on 05/05/2023 6:00:46 AM PDT by Red Badger
When I get tired of them, I go for a Stromboli -
I believe a grinder is heated/toasted. There was a deli near where I grew up in Philadelphia that sold grinders. They toasted something like a hoagie with cheese on top. The owners were from somewhere in New England. I’m not sure if that’s how a grinder is made tho. They made decent meatball sub and pizza, which is probably the only reason they stayed in business. They couldn’t make a hoagie or cheese steak to save their lives.
here we call it a “sangwich”
Every region of the US seems to have it’s own pet name.
When I was in the Marines, back in the 70’s, we had guys from all over.
One day a few of us were in town and was looking for a place to eat and one guy said he could eat a big ‘grinder’.
We others turned around and looked at him like he was talking gibberish.
All us others were from The South and never heard the term before....................
I understand hoagies as toasted
in maine dey is italians
The word “sub” is used in California - although what Subway makes is not what I would consider a subway sandwich. Theirs are horrible (the one near me closed).
I think it’s all in the quality of the ingredients, especially the bread - high quality meats and cheeses too, and the sauce of course, and a good vinaigrette to finish it off.
Getting ideas for today’s lunch - have several really good local places nearby that know how to make a sub correctly.
I've never figured out where that name come from or why............
We have Subway, Jersey Mike’s, Firehouse, Longboard Larry’s (local), and Jimmy John’s..................
We grew up on east coast calling g them hogies or subs and steak ones we called grinders “steak gRinders” (basically philly cheese steaks). One of my great treats abou once a month, when i saved up enougH money, was to get off school for the day, walk to the local pizza shop, and buy my own steak and cheese grinder, loaded with peppers and onions mushrooms. I wouod be In heaven for about a 1/2 hour or so.
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You can toast your hoagie (even though it would be wrong).
But if you have no fresh rolls and you HAVE to use those stale ones - well, go to it.
They had a 2 part TV show on Jared the other day- he was one sick dude. He had he whole nation, even the whole world really, buffaloed- he was tHe mos recoNizable face on tv for quite awhile-
Mostly. We grew up using hogies, Italians, Italian subs, subs etc. Mostly we just said Italians, except when talking about cheese steak ones, we’d call Em grinders
Yup- the bread is key- gotta be Chewy, but not overly so. I’ve had so many horrible subs that were made with light airy bread- I jusy end up eating everything but the bread. Fresh ingredients help a lot too, especially if the tomatoes are really ripe and juicy.
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Cento Hoagie Spread - It is chopped Hot Cherry Peppers & vinegar.
Mmmmmmm......
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In 1967-68 when I was stationed in Philly there was a little hole-in-the-wall shop around Chestnut St and 13th Street off of Broad Street that had The absolute BEST Cheesesteak I ever had...
In fact, as far as I’m concerned, there is no cheesesteak outside of Philly....All others are imposters...
It’s the roll. There is only one bakery that makes it, and even in Philadelphia not every one used the right roll. They are impostors.
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Yes - Excellent tomatoes are KEY.
I don't know how people manage to choke down those sliced orange/pink
imposters of tomatoes. Why do people voluntarily EAT those things?
The mind boggles.
I've got a few dozen tomato plants inside by windows.
I'm gonna transplant (some of) them outside in a couple of weeks.
They are Plum Regal and Early Girl tomato plants grown from seed.
I am serious about my tomatoes.
And here I thought today was all about Burritos!
Isn't that from the Greek sandwich, the Gyro?
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