Great Italian Sub

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fattybomatty
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Great Italian Sub - Wed, 03/7/12 8:43 PM
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This is the large Italian Sub I got from Buon Appetito Pizzeria in Jersey City, NJ.  www.buonappetitojc.com  It is 18 inches of deliciousness and exactly what an Italian should be.  The bread is perfectly crusty, not too hard, and the cold cuts are of a very high quality.  On this is ham, salami, provolone, and we added pepperoni.  It is topped with lettuce, tomatoes, red onion, salt, pepper, oregano, with plenty of oil and vinegar.  This monster has to be at least 5lbs of deliciousness.  
 
I hope you enjoy the food porn and please share pics of your favorite Italian Subs 
 

 


Foodbme
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Re:Great Italian Sub - Wed, 03/7/12 10:39 PM
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Looks good! How much was that puppy?

fattybomatty
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Re:Great Italian Sub - Thu, 03/8/12 8:01 AM
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That was $16. Not the cheapest, but well worth it. Feeds 2 people easily

tcrouzer
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Re:Great Italian Sub - Thu, 03/8/12 8:38 AM
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A few weeks ago I got an Italian sub at our local Jersey Mike's and it was very good. I know....it's a chain....but, we don't have great sub shops around every corner in my area. And this visit they had hot red pepper relish!!! Yay!!! We're moving up in the world of subs! It was around $6.50 or so for a regular (half of a large sub). I add banana peppers and the red pepper relish to the cast of regulars on a "Mike's Way" dressed sub.

ChrisOC
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Re:Great Italian Sub - Thu, 03/8/12 10:07 AM
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Sack O' Subs - Ocean City, NJ
 

 
White House -  Atlantic City

 
Primo - Old Italian - Ocean City, NJ 
 

 
 
<message edited by ChrisOC on Thu, 03/8/12 10:09 AM>

fattybomatty
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Re:Great Italian Sub - Thu, 03/8/12 10:22 AM
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Those look good and make me realize I take horrible pics

MetroplexJim
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Re:Great Italian Sub - Thu, 03/8/12 10:52 AM
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OMG!!!


chewingthefat
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Re:Great Italian Sub - Thu, 03/8/12 5:52 PM
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MetroplexJim


OMG!!!


Ditto!!


Twinwillow
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Re:Great Italian Sub - Thu, 03/8/12 7:28 PM
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fattybomatty


Those look good and make me realize I take horrible pics

 
Your pics are just fine. They made my mouth water.

TnTinCT
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Re:Great Italian Sub - Fri, 03/9/12 11:16 AM
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Yum! I love the meats sliced very thin and piled vs. thick slices (no idea why, just do ;-) Shops around here use terrible white bread rolls that just don't cut it. I have yet to find a decent place within a 30 min drive of Bradley airport in CT (hint - anyone have any ideas??) that truly has a great italian sandwich like you can get in NY or Jersey.  The first picture posted is a perfect example of what I am looking for!

Heartburn
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Re:Great Italian Sub - Fri, 03/9/12 12:15 PM
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Have you tried K and M grinders
Right there at 490 Sping St -Bradley Field
I live in Florida now but years ago they where great.

ScreamingChicken
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Re:Great Italian Sub - Fri, 03/9/12 2:32 PM
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Last night I saw a TV commercial for Subway's Italian subs...
 
Would the sandwiches pictured above still be considered Italian without the lettuce, tomato, and onion?  When it comes to subs I like meat, cheese, and dressing but no veggies.

fattybomatty
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Re:Great Italian Sub - Fri, 03/9/12 8:46 PM
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Yep, Italians don't need no stinking l.t.o

Michael Hoffman
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Re:Great Italian Sub - Sat, 03/10/12 4:14 PM
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ScreamingChicken


Last night I saw a TV commercial for Subway's Italian subs...

Would the sandwiches pictured above still be considered Italian without the lettuce, tomato, and onion?  When it comes to subs I like meat, cheese, and dressing but no veggies.

I grew up getting subs from small Italian grocery stores in Connecticut, and never once even saw one with lettuce or tomato. Olives often, and roasted peppers. Sometimes a little onion. But that's it. I make mine with Genoa salami, hot sopressata, hot capicola, mortadella, sharp provolone, kalamata olives and roasted red peppers. I use no dressings, just good olive oil on the bread, along with some oregano and black pepper. That's just the way I got them years ago.

Twinwillow
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Re:Great Italian Sub - Sat, 03/10/12 4:19 PM
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Michael Hoffman


ScreamingChicken


Last night I saw a TV commercial for Subway's Italian subs...

Would the sandwiches pictured above still be considered Italian without the lettuce, tomato, and onion?  When it comes to subs I like meat, cheese, and dressing but no veggies.

I grew up getting subs from small Italian grocery stores in Connecticut, and never once even saw one with lettuce or tomato. Olives often, and roasted peppers. Sometimes a little onion. But that's it. I make mine with Genoa salami, hot sopressata, hot capicola, mortadella, sharp provolone, kalamata olives and roasted red peppers. I use no dressings, just good olive oil on the bread, along with some oregano and black pepper. That's just the way I got them years ago.

 
Ditto that, Michael. Same for me growing up in NYC and Brooklyn. And usually, mozzarella cheese was the only topping on Pizza!

Michael Hoffman
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Re:Great Italian Sub - Sat, 03/10/12 5:11 PM
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I could never afford mozzarella. It was an extra 20 cents, pushing the cost of a plain Pepe's pie from 40 cents to 60 cents. 

TJ Jackson
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Re:Great Italian Sub - Sat, 03/10/12 6:38 PM
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Need some red wine vinegar on there

Michael Hoffman
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Re:Great Italian Sub - Sat, 03/10/12 6:45 PM
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TJ Jackson


Need some red wine vinegar on there


Why? It's not a salad.

ann peeples
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Re:Great Italian Sub - Sat, 03/10/12 7:13 PM
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I would bother responding to Mr. Hoffman anymore, but he is selective in his responses/ friends.That being said, I agree with his posts/tastes of subs. We have an awesome Italian area of town, and all the subs have on them is oil and oregano.

TJ Jackson
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Re:Great Italian Sub - Sat, 03/10/12 7:30 PM
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*shrug*
 
The better italian subs I have had have always included a vinegar component, whether straight or interlaced with herbs or as primary component of a thin italian dressing.  Having thought about this a bit more, I prefer a balsamic vinegar to a red wine vinegar.
 
I do like mine to include onions, roasted red peppers, tomatoes, and lettuce. Many/most of the places I have had a sub at do not have the roasted red peppers.  
 
I have never had one with sundried tomato, but I suspect that'd be a superb addition. 
 
Not a fan of olives.
 
Not a fan of mozzerella or a standard mild provolone on a sub.  Adds calories without much flavor.  Give me a *sharp* provolone.
<message edited by TJ Jackson on Sat, 03/10/12 7:35 PM>

Michael Hoffman
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Re:Great Italian Sub - Sat, 03/10/12 8:35 PM
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ann peeples


I would bother responding to Mr. Hoffman anymore, but he is selective in his responses/ friends.That being said, I agree with his posts/tastes of subs. We have an awesome Italian area of town, and all the subs have on them is oil and oregano.


Selective? Huh?
 
TJ's problem is his Italian subs come from places in Cincinnati, where all the Italians are German.
<message edited by Michael Hoffman on Sat, 03/10/12 9:00 PM>

Michael Hoffman
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Re:Great Italian Sub - Sat, 03/10/12 8:49 PM
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Well TJ, maybe it's a matter of geography. Where I grew up there wasn't any vinegar used, and a sub sandwich was not considered a salad so there was no lettuce or tomato.

TJ Jackson
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Re:Great Italian Sub - Sat, 03/10/12 9:04 PM
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I dunno. 
 
The addition of ingredients often found in a salad to a sandwich has never made me consider said sandwich a salad
 
For example - the classic BLT.  Is it a salad if made with each of the "letter" items in roughly equal proportions?  I'd say no, it's a sandwich, but you might disagree.  
 
To me, the vinegar on a italian sub is a condiment, no different in this sense than tartar sauce on a fish sandwich or mustard on a corned beef sandwich
 
They're not all German - many of them are irish, and the vast majority of those are irish more than one day a year.
 
My favorite italian sub to date was had at Campo's in Philadelphia: http://www.roadfood.com/F...July-2006-m217987.aspx
<message edited by TJ Jackson on Sat, 03/10/12 9:21 PM>

Michael Hoffman
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Re:Great Italian Sub - Sat, 03/10/12 9:10 PM
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Yes, vinegar can be considered a condiment just like mustard or mayonnaise. But one doesn't put mustard or mayonnaise on a sub. At least, not on an Italian sub.
 

TJ Jackson
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Re:Great Italian Sub - Sat, 03/10/12 9:15 PM
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Michael Hoffman

one doesn't put mustard or mayonnaise on a sub. At least, not on an Italian sub.
......agreed.........and thats why I said "no different in this sense" :-)
 
That said, lots of folks like mayo *gack* on italian subs.  Sad but true.  I suppose there are even a few that like mustard on them.  As Vizzini said -- "inconceivable!"
<message edited by TJ Jackson on Sat, 03/10/12 9:20 PM>

ChrisOC
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Re:Great Italian Sub - Sun, 03/11/12 11:27 AM
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Michael Hoffman


Well TJ, maybe it's a matter of geography. Where I grew up there wasn't any vinegar used, and a sub sandwich was not considered a salad so there was no lettuce or tomato.


I guess that is true enough for an Italian sub.   Now if you want to talk about a Hoagie.........

1bbqboy
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Re:Great Italian Sub - Sun, 03/11/12 11:48 AM
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what about ketchup?

tiki
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Re:Great Italian Sub - Sun, 03/11/12 12:25 PM
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You must be LOOKING for an argument!!!!  :)
 
 
1bbqboy


what about ketchup?



1bbqboy
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Re:Great Italian Sub - Sun, 03/11/12 1:36 PM
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No, I just think the idea of a rigid set of rules for anything is 
wrong. If TJ wants to put vinegar on a sub, more power to him. What's the difference between ketchup and tomatoes but more sugar? I can't imagine paying $16 for a bunch of cold cuts myself, but again, more power to someone if they are willing to fork it over for a sandwich.
<message edited by 1bbqboy on Sun, 03/11/12 1:39 PM>

fattybomatty
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Re:Great Italian Sub - Sun, 03/11/12 2:39 PM
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In Jersey, the standard is lettuce, tomato, onion, salt, pepper, oregano with oil and vinegar. In south jersey I think they sometimes put mayo too.

johnlockedema
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Re:Great Italian Sub - Sun, 03/11/12 7:18 PM
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I'd head south to Benanti's in Bayonne; while I don't always agree with the NJ Star Ledger Munchmobile, they nailed it when they raved about Benanti's.  You can get a hot or a sweet Italian combo, one is spicy hot, the other mild.  Both are great. 

CCinNJ
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Re:Great Italian Sub - Sun, 03/11/12 7:42 PM
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Made by a great great man..who also makes the mozzarella and great meatballs!

eruby
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Re:Great Italian Sub - Mon, 03/12/12 10:26 AM
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That is a good looking sub fattybomatty.
 
Is there a shorter version of the 18 incher?  If not, it's always good to have a second meal for later on.

fattybomatty
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Re:Great Italian Sub - Mon, 03/12/12 10:35 AM
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Eruby, there is also a small and medium. I don't recommend the small because it is on a different type of bread that isn't as good. I got the large so I could have leftovers for lunch the next day.

leethebard
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Re:Great Italian Sub - Mon, 03/12/12 11:07 AM
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I've been reading through this thread and laughing. I'm full blooded Italian. My 4 grandparents were born in Italy and I grew up in an Italian area of North Jersey. At gatherings, we often made our own "subs" from crusty Italian bread from an Italian bakery and quality coldcuts, arranged on a giant platter from the Italian deli down the street.Oh I remember that special pepperoni and provolone so sharp it crumbled at the touch!! Fixings were on the table: mustard(never heard of Mayo on coldcuts growing up) Olive oil, vinegar, oregona,salt,pepper, roasted red peppers,yellow peppers etc. All this talk: "you can't do this , you can't do that"..."it's not a real Italian sub." is silly. Really. Real Italian bread, real Genoa Salami etc.....you have an Italian sub.You want lettuce tomato,venegar etc...great. So go to these new fangled sub shops(None growing up in our Italian neighborhood in the mid 50's) and as long as they use quality bread and such...great.  What I most don't like about subs today is the cheap, almost wonder bread or super market-like bread used.The original post seemed to have the real thing. Great crusty Italian bread has a taste all its own and that with a real genoa salami and such is super!!!! Enjoy!!!
<message edited by leethebard on Mon, 03/12/12 11:13 AM>

CCinNJ
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Re:Great Italian Sub - Mon, 03/12/12 11:20 AM
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Here's the Star Ledger article...

http://www.nj.com/enterta...ag.html?mobRedir=false

NYPIzzaNut
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Re:Great Italian Sub - Mon, 03/12/12 11:28 AM
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leethebard


I've been reading through this thread and laughing. I'm full blooded Italian. My 4 grandparents were born in Italy and I grew up in an Italian area of North Jersey. At gatherings, we often made our own "subs" from crusty Italian bread from an Italian bakery and quality coldcuts, arranged on a giant platter from the Italian deli down the street.Oh I remember that special pepperoni and provolone so sharp it crumbled at the touch!! Fixings were on the table: mustard(never heard of Mayo on coldcuts growing up) Olive oil, vinegar, oregona,salt,pepper, roasted red peppers,yellow peppers etc. All this talk: "you can't do this , you can't do that"..."it's not a real Italian sub." is silly. Really. Real Italian bread, real Genoa Salami etc.....you have an Italian sub.You want lettuce tomato,venegar etc...great. So go to these new fangled sub shops(None growing up in our Italian neighborhood in the mid 50's) and as long as they use quality bread and such...great.  What I most don't like about subs today is the cheap, almost wonder bread or super market-like bread used.The original post seemed to have the real thing. Great crusty Italian bread has a taste all its own and that with a real genoa salami and such is super!!!! Enjoy!!!
I have not heard of a sub chain yet with decent bread.


leethebard
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Re:Great Italian Sub - Mon, 03/12/12 11:29 AM
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Thanks for the article.CCin NJ...Benanti's is obviously the real thing as I remember it. I agree, find a good Italian deli, and see if they make a sub with quality ingredients. Sub ways and the like are poor imitations of the real thing.

leethebard
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Re:Great Italian Sub - Mon, 03/12/12 11:31 AM
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Oh God, whatever that bread-like stuff at subway..it turns my stomach.

brisketboy
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Re:Great Italian Sub - Mon, 03/12/12 12:11 PM
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Last time I had an Italian sub like that I was in submarine school in Groton Ct (sigh). There was this mom and pop shop on Bank st. Near the railroad station. Can't get them here in Austin.

tiki
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Re:Great Italian Sub - Mon, 03/12/12 1:28 PM
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Having grown up in an Italian family in New England---and having spent time in nearly every region of the "lower 48" i have found that this applies.
 
Great Local Bakeries=great local sub shops--------------NO LOCAL Bakeries=Subway
--sadly,here in East Central Oklahoma--there are no local bakeries---however---at Lovera's Market and their conveinece store outlet -Kreb's Corner---Sam Lovera ships in some great loaves from New York--or Jersey! I am VERY greatfull for Kreb's--Oklahoma's Little Italy--and the Lovera family for carrying on a wonderful traditional Italian market and Butcher shop and deli! When i NEED  a fix for a REAL "Italian sub"--they are my salvation!
 
<message edited by tiki on Mon, 03/12/12 1:38 PM>

ChrisOC
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Re:Great Italian Sub - Mon, 03/12/12 8:02 PM
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brisketboy


Last time I had an Italian sub like that I was in submarine school in Groton Ct (sigh). There was this mom and pop shop on Bank st. Near the railroad station. Can't get them here in Austin.


When I was in submarine school in New London, the only subs I had were in the geedunk (sp) on the base and they called them grinders.
That was circa 1962/64
<message edited by ChrisOC on Mon, 03/12/12 8:03 PM>

BeaconCove
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Re:Great Italian Sub - Wed, 03/14/12 1:39 AM
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This Sandwich is very tasty. I like it.

CCinNJ
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Re:Great Italian Sub - Tue, 04/3/12 9:55 AM
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Another great Italian sub is on the front page today!!!

Fiore's Roast Beef & Fresh Mozzarella!

Bruce said a mouthful...

"The warm, supple cheese felt like human flesh in the hand and on the tongue. It was dripping with moisture, a little salty on the surface from its hot bath, sweet and milky within"


Sweet fancy Moses...indeed!!

brisketboy
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Re:Great Italian Sub - Tue, 04/3/12 10:37 AM
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You know what, all this arguing and stuff, I'd just like to find a decent sub anywhare here in Austin. We get the Firehouse , Thunder Cloud, Subway, Quizno's crap.

leethebard
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Re:Great Italian Sub - Tue, 04/3/12 2:10 PM
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brisketboy...do you have an Italian deli in driving distance. Get some quality cold cuts,crusty Italian bread...and make your own.It would taste better than most places anyway.....fix it the way you like.good Olive oil, wine vinegar,tomato & lettuce.....That's Italian!!

CCinNJ
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Re:Great Italian Sub - Tue, 04/3/12 2:58 PM
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I think we take some things for granted when we say "just stop at the bakery or Italian deli...for some" It's here. Not there.

When Scrumpiouschef started a thread...

Into the woods...woods?

with a gunny sack or pack...hmmm?

for some Poke Sallet....Poke wha?

or says something about barbecue...it's not the New Jersey version.We can't stop by to pick that up.

1bbqboy
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Re:Great Italian Sub - Tue, 04/3/12 3:24 PM
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I've got pears, lamb, crab, vodka,, wine and beer.
But not many Italians and certainly no delis.
We were thinking of having Joerogo participate in a cultural exchange program, sort of like a foreign student exchange.
Whaddya think? 
Pittston gets a lamb and we get Joe. Fair trade?
Maybe just for the summer tourist season.
<message edited by 1bbqboy on Tue, 04/3/12 3:29 PM>

Foodbme
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Re:Great Italian Sub - Tue, 04/3/12 5:01 PM
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brisketboy

You know what, all this arguing and stuff, I'd just like to find a decent sub anywhare here in Austin. We get the Firehouse , Thunder Cloud, Subway, Quizno's crap.

Sounds like a business opportunity just sitting there waiting for you!!!

CCinNJ
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Re:Great Italian Sub - Wed, 04/4/12 9:08 AM
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Two days in a row Italian subs (subs subs subs) in Hoboken. HOBOKEN! All of one square mile!! One square mile of outstanding food...that made the front page of Roadfood two days in a row!! Go Hoboken!!

CCinNJ
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Re:Great Italian Sub - Wed, 04/4/12 9:39 AM
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Oh...Stevens Institute of Technology = Ducks.

I guess they do not often make it to March Madness and the BCS.


fattybomatty
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Re:Great Italian Sub - Wed, 04/4/12 9:55 AM
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I have never eaten at vito's in hoboken but there is a great little Italian pastry shop right by it that I love. I don't remember the name though

CCinNJ
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Re:Great Italian Sub - Wed, 04/4/12 10:25 AM
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Giorgio!

You would never forget the line at Carlo's these days. It might make it up to Giorgio some days. Marone!

brisketboy
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Re:Great Italian Sub - Wed, 04/4/12 11:16 AM
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Leethebard, the very idea of an Italian deli or any deli for that matter makes me want to drool. Closest thing might be the cold cuts counter at Hole foods or Central market but as you said that will have to suffice. I'll let you know how it goes.
 

Michael Hoffman
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Re:Great Italian Sub - Wed, 04/4/12 12:26 PM
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brisketboy


Leethebard, the very idea of an Italian deli or any deli for that matter makes me want to drool. Closest thing might be the cold cuts counter at Hole foods or Central market but as you said that will have to suffice. I'll let you know how it goes.


Oh?
 
Mandola's Italian Market
• Triangle (45th / Lamar / Guadalupe),
• Arbor Trails (William Cannon / So. Mopac)
• Bee Cave (Bee Cave Rd / 620 / 71)
http://www.mandolasmarket.com/Index.html



CCinNJ
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Re:Great Italian Sub - Wed, 04/4/12 1:13 PM
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Damian Mandola co-founded Carrabba's.

brisketboy
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Re:Great Italian Sub - Wed, 04/4/12 1:48 PM
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Thank you Michael. I guess I should get out of Georgetown more often. I'm probably one of those that would rather take an ass-whippin' than drive MoPac
 

Michael Hoffman
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Re:Great Italian Sub - Wed, 04/4/12 2:30 PM
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I didn't realize you were in Georgetown. I thought you were in Austin -- itself.

BigAl72
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Re:Great Italian Sub - Wed, 04/4/12 6:59 PM
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Definitely tempted after reading this to get a big Italian sub/hero tomorrow night to celebrate the night before Passover starts (As you can tell, I'm a very observant Jew! .) I might even consider jumping on the Path train to try that place in Jersey City! Anyway, I had taken a picture of a recent Italian sub I ate and meant to post it, but forgot about it until reading this thread. This beauty came from 3 Alarm Deli in Astoria, NY. http://www.3alarmdeli.com/


CCinNJ
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Re:Great Italian Sub - Thu, 04/5/12 4:23 AM
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Happy Passover and come on over!

Day 3 in a row for <<<Hoboken>>>

Falafel for dessert after subs? That is a cocktail-primer. Oh...maybe there will be a day 4...and maybe 5 or 6.

http://halfbuzzedhostess....st-cannoli-in-hoboken/

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