Today, the defining aspect of the best zeps remains the bread, both in name and in character. Time has brought variations in some ingredients - you can find, even in the sandwich's temples, a cheesesteak zep, a tuna-salad zep, and the hamburger zep - but Eve's and Lou's both place their reputations on chewy, thick rolls from the same Conshohocken bakery. There is, however, one problem with being a frequent zep eater: a New Year's resolution that involves running the 1.
Just don't try asking for one by name in hoagie territory. The Hindenburg went over better. It's just a variation of the same sandwich," sniffed hoagie expert Howard Robboy, a sociology professor at the College of New Jersey who has researched sandwiches, and their names, for decades. He has never had a zep, but doubted it could shake his devotion to his sandwich of choice: the three-meat Italian hoagie served by DiCostanza's in Boothwyn.
If Robboy brought that recipe to a certain Norristown spot in the time of restaurateur Lou Bondi, the sandwich-shop founder would have glowered, reported his kin. Go to a hoagie shop. This is a zep shop,' " Lou Alba said. New Jersey has subs. People who pretend to be from Philly have hoagies. Born and raised here, and we've always called them 'hoagies'. Mary Beth: I'm actually originally from Philadelphia, but have lived here about half my life. South Jersey, a Philadelphia suburb, has hoagies.
Here are the 40 semifinalists in our N. Is your favorite place among them? In the authoritative The New Food Lover's Companion , if you look up "submarine sandwich,'' you're referred to "hero sandwich,'' described as a "huge sandwich that consists of a small loaf of Italian or French bread, or a large oblong roll, the bottom half of which is heaped with layers of any of various thinly sliced meats, cheeses, tomatoes, pickles, lettuce, peppers -- anything for which the cook is in the mood.
I think you can eat a sub in less time than it takes to read that, but it's generally accurate. Jack Schidt. If I want a hoagie - I want a hoagie not a grinder. And a grinder is not a zep! Hawk Beverley wrote in message Sandwiches were invented a long, long time ago supposedly by the Earl of Sandwich , and every sandwich since then is just a minor variation. I've heard at least half a dozen places claim they invented the hamburger. That sandwich seems to have been unknown in Hamburg itself, though, until the incursion of American burger chains like McDonald's in recent years, so that only now is it at last possible to see Hamburgers eating hamburgers.
Swamp Thing. Snipped from an authority on hoagie history: There are a number of different versions as to how the hoagie got its name, but no matter what version you believe, all agree on one thing The most widely accepted story centers on an area of Philadelphia known as Hog Island, which was home to a shipyard during World War I.
The Italian immigrants working there would bring giant sandwiches made with cold cuts, spices, oil, lettuce, tomatoes, onions and peppers for their lunches. These workers were nicknamed "Hoggies". Over the years, the name was attached to the sandwich as well, but under a different spelling. BTW, a truly authentic hoagie or Philly cheese-steak will only be made with Amoroso rolls. Michael Edelman. Well - I am in Peoria, you know. The city with the big ideas and the inferiority complex.
Mind you, it has been 20 years since he actually got up north to eat there. Even good sandwich meats are harder to find around here, compared to Chicago or other large cities. Or a simple, decent, Rueben. Can you imagine? I thought traditional ruebens made a point of at least seeming to be kosher But the rueben isn't supposed to have cheese, is it?
That was my impression. The Rueben is rye bread, corned beef, kraut, and pretty much thousand island dressing.
I am certain the first rueben I ever had, Upstate, had no cheese. Although it was many years ago, I was a child, and my memeory could be faulty. WB or CM Hilbrich. In rec. That was my : impression. The Rueben is rye bread, corned beef, kraut, and : pretty much thousand island dressing. Robert Garrard. There's a nice zesty smear of hot pepper relish. And there's absolutely never, ever any lettuce: "Not allowed on the premises," Mashett says, "because then you're getting into hoagie territory.
If you're lucky, though, the real secret to Eve's our slight favorite from the tasting is to have Josephine Wieber make it. With half a century behind Eve's counter, there may be no more experienced sandwich master in the region, which is why I take as gospel her explanation for hand-slicing every onion and tomato to order: "You want all the vegetables' juices to go straight into that sandwich.
It worked for me, as that hand-cut onion tasted extra sweet and crunchy who needs iceberg, anyway?
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