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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

3930.0. "Italian Submarine Sandwich" by KALI::LENEHAN () Wed May 04 1994 13:51

    
    hi ,
    
    	I love Italian submarine sandwiches... especially with hot peppers
    and oil.
    
    	The sub shops around here in New England all use a similar mixture
    of chopped pickles,onions,tomato and seasoning. 
    
    	Is that exact mixture available to the consumer? 
    
    	If not does anyone know the recipe , including the hot peppers 
    and oil used?
    
    	thanks in advance,
    
    	Walt

T.R	Title	User	Personal Name	Date	Lines
3930.1	The works	STAR::DIPIRRO		`Thu May 05 1994 09:22`	8
	Growing up, my father owned an Italian deli/sub shop. I worked there from age 12 through college...after school, vacations, etc. Our Italian sub fixin's were not the standard. We simply used hamburg pickles (dill pickle slices), fresh tomato slices, rehydrated (from dehydrated) onions (milder than fresh), Pastene hot pepper rings, and olive oil. The mix used in Italian sub shops around here seem to include a small amount of dried oregano and possibly parsley. I bet if you experimented with the above, you could get something close.
3930.2	I'm fum Joisey....	GALVIA::HELSOM	Don't mind that, sir. It's only a slowworm.	`Thu May 05 1994 11:39`	1
	But isn't it called a grinder? ;-)
3930.3	Italian Sub	MSBCS::HARTNETT	Ah Say, Ah Say Son	`Thu May 05 1994 11:52`	1
	No its a Hoagie ;-))
3930.4	a rose by any other name..	MROA::BERICSON	MRO1-1/KL31 DTN 297-3200	`Thu May 05 1994 14:40`	2
	Don't you mean Po Boy?
3930.5		PATE::MACNEAL	ruck `n' roll	`Thu May 05 1994 18:07`	3
	In my experience, a Po'Boy is not the same as a sub/hoagie/grinder. Po'Boys are on a round bun and are smaller than the elongated sub/hoagie/grinder.
3930.6	thanks	KALI::LENEHAN		`Thu May 05 1994 20:00`	8
	No matter what you call it ... it's Ummmm Ummmmm good ! reply - .1 Thanks for the help, I'll try the recipe you suggested... Walt
3930.7		NOVA::FISHER	Tay-unned, rey-usted, rey-ady	`Fri May 06 1994 08:02`	3
	when does it become a Hero? ed
3930.8		DFSAXP::JP	And the winner is....	`Fri May 06 1994 08:51`	1
	When it's done something real brave.
3930.9	Meanwhile Back Philly....	AIMHI::STECYK		`Tue May 10 1994 13:59`	27
	Growing up in a township just south of Philadelphia, I was very familiar with "hoagies". Recently, I recreated it and it was like being home again. For some reason, in New England they are VERY different. First of all, you usually have a choice of "sweet" or "hot". The way I assembled a "sweet" version is... Sub roll...sprinkled with olive oil and a little oregano layer the following deli meats and cheese.... thin layer Sweet Cappicola (use Hot for "hot" hoagie) Genoa Salami Procuitto Provolone Cheese Lots.. Imported ham Top with Sliced tomatoes Pastene Sweet Peppers (or Hot for "hot") Diced dill pickles, onions I sincerely believe that most of the makings of a good "hoagie" lies in the choice of cold cuts used. While at home, I had never had a sandwich made with mortadella or some of the meats used in a New England Italian sub. Occasionally I still get requests from friends here in New England to have a "HOAGIE" day/evening.
3930.10	French Bread	YIELD::BURKE		`Thu May 19 1994 12:01`	12
	Having lived in New Orleans for a number of years, I can say for a fact that Po Boys are NOT made on round buns. They are made on French Bread and the most common Po Boys are: Fried Oyster Po Boys, Hot Roast Beef w/gravy Po Boys. They usually come 'dressed' which is just a New Orleans way of saying 'with everything on it'. Of course Po Boys can be made with just about anything, but the above mentioned ones are the most popular!! By the way, all attempts at French Bread made in other parts of the country don't come close to the French Bread made in New Orleans. Not to stray from the original topic, but we always say, "You can never get a BAD meal in New Orleans!".
3930.11	...with the crustiest french bread...	IMTDEV::BRUNO	Father Gregory	`Fri May 20 1994 00:04`	8
	RE: <<< Note 3930.10 by YIELD::BURKE >>> Stop it! You're bringing back memories of the roast beef po' boys we used to buy from a hole-in-the-wall joint off Canal Street. Never before, and never since, has food been able to AMAZE me like it did in Nawlins. Greg
3930.12		PATE::MACNEAL	ruck `n' roll	`Fri May 20 1994 16:12`	1
	You're right about the po'boys. My mistake.
3930.13	Po' Boys	MSBCS::HARTNETT	Dyin's not much of a livin boy	`Tue May 24 1994 10:26`	2
	re: .11 You wouldn't be referin to Mothers on Poydras would you?
3930.14	Oh, and it's gonna be HOT down there, then...	IMTDEV::BRUNO	Father Gregory	`Tue May 24 1994 10:53`	9
	RE: <<< Note 3930.13 by MSBCS::HARTNETT "Dyin's not much of a livin boy" >>> >>You wouldn't be referin to Mothers on Poydras would you? I honestly couldn't tell ya. It has been a few years since I have been there. I am going down there in a couple of months, so I will see if time and memory have altered reality. Greg
3930.15	Mother's on Poydras	YIELD::BURKE		`Tue May 24 1994 11:34`	16
	Mothers is one of the many places to get Po Boys or any type of sandwiches or red beans and rice or......I could go on. They probably have the best 'fast' food around. Nobody comes close. I believe they're only open for lunch and it's packed every day (that is every time I've ever been there anyway). They have one Po Boy called 'debris'. It's sort of like a well done roast beef that literally falls apart in the gravy and they just scoop it up and pile it on a fresh piece of French bread. Makes me wish Mothers (I think it's actually Muther's) was right around the corner............. Another thing that makes Muther's sooo good is the fact that everything they make their Po Boys with is made that day, like the turkeys and roast beef that are roasted that day and carved as soon as you order and the Red Beans and Rice are also made fresh every day. Just can't be beat!!
3930.16		OKFINE::KENAH	Every old sock meets an old shoe...	`Tue May 24 1994 11:38`	3
	>They have one Po Boy called 'debris'. Why do I suspect this is pronounced "DEBriss" and not "deBREE?"
3930.17	Debris	MSBCS::HARTNETT	Dyin's not much of a livin boy	`Tue May 24 1994 15:04`	4
	Most of the coon_a**es oops cajuns I know pronounce it deebree. Mothers (Muthers) is also open for breakfast and serve debris with yur eggs along with chichory coffee (besure to use half cup coffee and half cup milk) I drand whole cup black and was wired for two days.