On 2012-11-19 10:35:20 +0000, Gary said:

> Judy Haffner wrote:
>>
>> gtr wrote:
>>
>>> Duly noted. Onions sound like a logical
>>> add-on too.
>>
>> Oh, yes, most definitely onions...
>
> I like them sliced lengthwise and pan fried along with tons of green pepper
> and onions. Once done, put the kielbasa on a fresh sub roll and smother with
> the gp/onion mix. No condiments necessary.

I can't help but think of the pepper and onions as a condiment, but I
never miss an opportunity to slather Dijon mustard on something.

> There's always a food vendor or two making these at festivals here, all
> fried on a large griddle.