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No, the term "hoagie" is used in south jersey, in the north it is a "sub"

Subway is a last resort when all else fails and there isn't a deli for miles
Well aware. Where are you in NJ? I use 40 all the time in the summer to get to OCNJ. (Btw, the Subway founder is from Allentown - go figure.)
 

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I lived in NJ and miss the hoagies, I don't see why it can't be done here, maybe people wouldn't know what to think of them.
Hoagie, sub, grinder, hero, po' boy, bomber, wedge, or whatever the locals call 'em......it could definitely be done.....but you gotta have good bread......

You start with great bread, and they will sell themselves.........:thumbup:

But I've never heard of those Italian beef jobs, and I've been to Franklin Ave. in Hartford, and Atwell's Ave. in Providence.......roads where the Italian flag colors are in place of the yellow lines......:eek:
 

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Back in 1964 they built this bridge called the Verrazano Narrows ,goes from Brooklyn to staten Island . With it came every other Italian and half of them opened pizzeria's and Salamaria's . Nope never heard of it , must of came from a different part of Italy .............the one's that ended up in Chicago Land :laughing:
 

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There was a great piece on NPR on the anniversary of the opening of the bridge. It features locals from both Brooklyn and Staten calling in to complain about the bridge and tell about how much better life was before they had to deal with the people from the other side.
 

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Back in 1964 they built this bridge called the Verrazano Narrows ,goes from Brooklyn to staten Island . With it came every other Italian and half of them opened pizzeria's and Salamaria's . Nope never heard of it , must of came from a different part of Italy .............the one's that ended up in Chicago Land :laughing:
Remember they cut pizza into squares and eat it with a fork :no::no::no:
 

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So it's a French dip but instead of dipping the sandwich in the aux jus before each bitre the whole sandwich is dipped in? Sounds OK but I don't like soggy bread. Oh and it has pickled veg on top? I like pepperoncinis but I don't usually like that pickled carrot/cauliflower stuff
 

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Discussion Starter #49
So it's a French dip but instead of dipping the sandwich in the aux jus before each bitre the whole sandwich is dipped in? Sounds OK but I don't like soggy bread. Oh and it has pickled veg on top? I like pepperoncinis but I don't usually like that pickled carrot/cauliflower stuff
It's definitely not a french dip. Both are available here. I only used that descriptor since it was the closest thing I could think of to it. But the taste is way different. If you don't like soggy bread always order it dry and they won't dip it. I LOVE soggy bread if it's the chewy type they use for Italian Beefs around here so I order them "wet".

Most places also sell "gravy bread" which is just the roll soaked in the juices. Yum!
 

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Hmm, I'll have to try one. if you can find a recipe I'd love to try one at home
It's one of those things that I doubt could be duplicated at home. The beef is sliced paper thin for one.

I'm surprised none of my fellow Chicago area guys are in on this thread.:whistling

Mike..Rob..Ozlo...Angus........????
 

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I'm sure I'll be to blame. I just talked on the phone with the client I referenced in the OP about scheduling for next week, and he said he tried his first one yesterday, and had one today for lunch, and is planning on having another one tomorrow, etc. I think he's hooked already.:laughing:
 

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Fat in moderation is fine. We need it. Lots of people don't know that overdoing the carbs is a big cause of cholesteral buildup.

I love Philly Cheese steaks but rarely eat out and I've given up finding a decent on on the west coast. In fact I think sandwiches suck in general, people think Subways is good. I lived in NJ and miss the hoagies, I don't see why it can't be done here, maybe people wouldn't know what to think of them.
Big Apple Deli in Maple Valley, there is also another place in factoria mall that is supposed to be good
 
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