On Fri, 26 Jun 2009 12:33:17 -0500, Lou Decruss wrote:

> On Fri, 26 Jun 2009 15:14:48 GMT, blake murphy
> > wrote:
>
>>On Thu, 25 Jun 2009 22:02:57 -0500, Lou Decruss wrote:
>
>>> The sausage or the caps? <g> Sausage is usually 1.79-2.79. Cased or
>>> not. The pork I bought tonight to make my own was 1.29 and that was
>>> too high but I didn't have time to shop more. The store needs to make
>>> a few cents once in awhile.
>>>
>>> Lou
>>
>>the sausage patties, i'm thinking, were at least $4.50 a pound. ground
>>pork is about $2.50.
>
> Ouch. Pretty pricey!
>
>>what with all the talk of a sausage sub, i was trying to think of a place
>>near me that sells them and couldn't come up with a single one. pitiful,
>>huh?
>
> Standard fare at any greasy spoon around here. Just a regional thing
> I guess. A polish with grilled onions and/or kraut is also common.
> But forget about a Philly cheese steak sandwich here. You'll see them
> at food courts but I don't know how authentic they are.
>
> I would think you could make your own for not much over a buck if your
> meat counter sells sausages. Just buy one and get one bulk roll and
> an onion and a pepper. Make a pan out of foil and bake it in a
> toaster oven. Use a heavy splash of beer instead of wine for the
> juice. It wouldn't be cost effective to use a full sized oven for
> just one sandwich. When I lived alone I used the toaster oven lots
> more than now but I still use it often and much more in the summer.
>
> Just a thought.
>
> Lou
>

it will probably come down to that.

the nearest place to me with a decent steak and cheese closed, but there's
another branch about a 20-minute roll away. i was there last week.

there are places closer that allegedly serve them (like subway), but they
don't have a grill, so it seems a dubious project to me.

your pal,
blake