Conference turris::cooks

    	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.

But isn't it called a grinder? ;-)

No its a Hoagie  ;-))

    Don't you mean Po Boy?
    

    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.

    
    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

    when does it become a Hero?
    
    ed

When it's done something real brave.

    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.  
    

     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!".

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

    You're right about the po'boys.  My mistake.

re: .11
You wouldn't be referin to Mothers on Poydras would you?

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

     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!!

    >They have one Po Boy called 'debris'. 
 
    	Why do I suspect this is pronounced "DEBriss" and not "deBREE?"

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.