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Change Page: < 12345 | Showing page 5 of 5, messages 121 to 129 of 129
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Michael Hoffman

  • Total Posts: 17837
  • Joined: 7/1/2000
  • Location: Gahanna, OH
RE: My Favorite Thu, 01/13/05 11:38 AM (permalink)
quote:
Originally posted by tiki

quote:
Originally posted by Zin Chef


In college everybody thought i was crazy to eat peaunt butter, mayonnaise, and tabasco on white bread.


Well no wonder, you left out the onions!!!

I practically lived on peanut butter and onion sandwiches for a time.
 
    raven-lt1

    • Total Posts: 4
    • Joined: 9/21/2005
    • Location: Bayside, NY
    RE: My Favorite Wed, 09/21/05 11:14 AM (permalink)
    The Bushman hero @ Cherry Valley in Whitestone,NY

    Breaded Chicken Cutlets
    4 slices of Thick Sliced Bacon
    Melted American or Mozzerella (I prefer Mozzerella)
    Brown Gravy
    Served on Garlic Bread.

    These used to complete my evening after binge drinking, Now I have one about every other month.
     
      johns72604

      • Total Posts: 74
      • Joined: 8/1/2005
      • Location: Brooklyn, NY
      RE: My Favorite Wed, 09/21/05 11:51 AM (permalink)
      I think that a good Italian Hero is really at the top of the sandwich foodchain, but not the Subway BMT like somebody else mentioned, at least not for me. Also, not far behind are turkey clubs, Thanksgiving leftover sandwiches (turkey, stuffing, cranberry and a little mayo), and Cuban sandwiches when done right.
       
        ScreenBear

        • Total Posts: 1504
        • Joined: 9/18/2005
        • Location: Westfield, NJ
        RE: My Favorite Sun, 09/25/05 9:14 PM (permalink)
        ..................."HANK's" ..IRVINGTON,NJ,....ANYONE?..................
        ....Does anyone have remembrance and/or information about Hank's, on Clinton Avenue in Irvington, New Jersey, known for their Philly Steak sandwich?
        ....My memory is ever so slight. I believe the place closed in the mid to late '60's. I was just starting to drive, and didn't get there often. But I remember that Hank's was the only place serving Philly Steaks in the central and Northern part of NJ in those days...long before the Philly Steak and its cousin, the Philly Cheesesteak, became so national an item that now you can even find (sacrilege of sacrileges)versions of the indiginous edible in your frozen food section.
        ...Hanks was great. While my memory of the place is dim, I remember how wonderfully thin were the slices of steak they heaped onto the best Italian hoagie/submarine/grinder bread. And the thinly shredded onions cooked alongside the steak on the griddle were equally spectacular. Between the two main items, just enough juice was created to nicely moisten the bread without soaking it.
        ...What in part was interesting is that there were virtually no competitors...no other places selling the item. The place seemingly had its own audience, most of whom, I suggest, didn't even know that 90 miles South, in the City of Brotherly Love, this delightful sandwich was a staple.
        ...Anyone remember Hank's...any history, details, etc.? Or did I just dream it?
        P.S.--That Chicken Cutlet, bacon, mozzarella and gravy things sounds real good
         
          laytonj1

          • Total Posts: 82
          • Joined: 5/8/2005
          • Location: Laguna Niguel, CA
          RE: My Favorite Sun, 09/25/05 10:15 PM (permalink)
          I love a good tuna melt. Good tuna salad with cheddar and grilled on sourdough... maybe a little avocado if available. Some people don't like the idea of warm mayo, but it's no different then warm 1000 island on a burger.

          I guess I like any sandwich with "melt" in its name
           
            ScreenBear

            • Total Posts: 1504
            • Joined: 9/18/2005
            • Location: Westfield, NJ
            RE: My Favorite Mon, 09/26/05 12:18 AM (permalink)
            ------------------Mustard or Mayo on Bologna?---------------------------
            ---OK...here's the question: On a bologna sandwich, regardless of whether you have it on rye, white or a roll, do you put mayonnaise or mustard? Of late, I'm doing the Mayo thing. But when younger, and more influenced by the magnetic pull of the New York Deli scene, it was certainly mustard.
             
              tkitna

              • Total Posts: 620
              • Joined: 6/10/2004
              • Location: wellsburg, WV
              RE: My Favorite Mon, 09/26/05 4:26 AM (permalink)
              I've always put Ketchup on my bologna sandwiches, but yellow mustard if nothing else is avaliable. No mayo or miracle whip on bologna.
               
                bakerbites

                • Total Posts: 6
                • Joined: 9/27/2005
                • Location: Roswell, GA
                RE: My Favorite Tue, 09/27/05 11:30 AM (permalink)
                I know it shouldn't be a franchise, but in the Atlanta "burbs" we have a new franchise "The Rising Roll" -- the Chicken Melt is great, the best part is the wonderful rolls they bake on site. If you see one of these places, eat there. I eat at the original one -- off Haynes Bridge Road in Alpharetta, Ga. Enjoy -- www.bakerbites.com
                 
                  raven-lt1

                  • Total Posts: 4
                  • Joined: 9/21/2005
                  • Location: Bayside, NY
                  RE: My Favorite Mon, 10/3/05 7:58 AM (permalink)
                  I , personally have done both , but my answer matters in what type of bread is served too. Rye pumpernickel or wheat, Mustard, White or roll, Mayo.
                  quote:
                  Originally posted by ScreenBear

                  ------------------Mustard or Mayo on Bologna?---------------------------
                  ---OK...here's the question: On a bologna sandwich, regardless of whether you have it on rye, white or a roll, do you put mayonnaise or mustard? Of late, I'm doing the Mayo thing. But when younger, and more influenced by the magnetic pull of the New York Deli scene, it was certainly mustard.
                   
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