I can remember way back when a bowling alley here in town had a family
owned subway shop.

They served as best a sub that had crumbled ground beef. It had oil
and vinegar as well as lettuce tomato and onion and mayo.

Sound good to anyone?

I tried one at home but it sucked, but my cooking is not very good.

What spices would you use for the ground beef?
What kind of oil and vinegar would you use?

Terry wrote:

> I can remember way back when a bowling alley here in town had a family
> owned subway shop.
>
> They served as best a sub that had crumbled ground beef. It had oil
> and vinegar as well as lettuce tomato and onion and mayo.

What is a "sub"? A kind of dish?

> What spices would you use for the ground beef?
> What kind of oil and vinegar would you use?

Be it for a sandwich or for a dish, I'd go like this:
saute' some finely chopped onions in olive oil and then add ground beef,
cover and simmer for at least half an hour, then add ground pepper, salt and
some optionals, then finish cooking for 10 minutes. The optionals: herbs as
parsley or basil, based on my mood at the moment, and another option is to
include some tomato sauce to make it red.
After cooking it, put it in a big bun where some mayo and lettuce leaves are
awaiting, then cover with come tomato slices, more mayo and lettuce and
close the bun.
Same ingredients if you're going to have it in a dish.
A tip for the meat: buy lean ground meat and add the fat you prefer (bacon
fat, oil, butter...).
--
Vilco
Think pink, drink rose'

Terry said...

> I can remember way back when a bowling alley here in town had a family
> owned subway shop.
>
> They served as best a sub that had crumbled ground beef. It had oil
> and vinegar as well as lettuce tomato and onion and mayo.
>
> Sound good to anyone?
>
> I tried one at home but it sucked, but my cooking is not very good.
>
> What spices would you use for the ground beef?
> What kind of oil and vinegar would you use?


An Italina ground beef hoagie, eh?

Never heard of one. Sounds kinda/sorta like a cheesesteak hoagie.

A hoagie only has oil and vinegar (vegetable oil and plain vinegar) OR
mayo and mustard, but not both, served on a soft Italian hoagie roll not
on a bun.

Probably would brown the meat in onion and garlic powder.

Lettuce, tomato, onion and provolone cheese.

In addition to the oil and vinegar, I'd add some pesto in there.

Probably a couple shakes of salt and pepper.

Optional: sweet peppers, mushrooms, horseradish

Then wrap it up tight in deli paper sandwich wrap and let it sit for
about half an hour for all the flavors to blend and soak into the roll.
When you can smell it from 10 feet away, it's ready to eat.

All the best,

Andy

Vilco wrote:

> What is a "sub"? A kind of dish?


A sub is a submarine sandwich, so named for its elongated shape. It's a
sandwich on french bread with all or some of the following: mayonnaise,
oil and vinegar dressing, shredded lettuce, tomato, meat, cheese, etc.
A ground beef sub is a little unusual since the meat is usually sliced,
but it's well within the definition.


--Lia

Vilco wrote:
> Terry wrote:
>
> > I can remember way back when a bowling alley here in town had a family
> > owned subway shop.
> >
> > They served as best a sub that had crumbled ground beef. It had oil
> > and vinegar as well as lettuce tomato and onion and mayo.
>
> What is a "sub"? A kind of dish?
>
> > What spices would you use for the ground beef?
> > What kind of oil and vinegar would you use?
>
> Be it for a sandwich or for a dish, I'd go like this:
> saute' some finely chopped onions in olive oil and then add ground beef,
> cover and simmer for at least half an hour, then add ground pepper, salt and
> some optionals, then finish cooking for 10 minutes. The optionals: herbs as
> parsley or basil, based on my mood at the moment, and another option is to
> include some tomato sauce to make it red.
> After cooking it, put it in a big bun where some mayo and lettuce leaves are
> awaiting, then cover with come tomato slices, more mayo and lettuce and
> close the bun.
> Same ingredients if you're going to have it in a dish.
> A tip for the meat: buy lean ground meat and add the fat you prefer (bacon
> fat, oil, butter...).


The *AUTHENTIC* BIG WOP! hehe

Ahahahahahahahahahaha. . . .

Terry,

Here's a recipe for a great Italian turkey burger:

http://www.gosyro.com/recipes/02163....e y%20Burgers


Terry wrote:
> I can remember way back when a bowling alley here in town had a family
> owned subway shop.
>
> They served as best a sub that had crumbled ground beef. It had oil
> and vinegar as well as lettuce tomato and onion and mayo.
>
> Sound good to anyone?
>
> I tried one at home but it sucked, but my cooking is not very good.
>
> What spices would you use for the ground beef?
> What kind of oil and vinegar would you use?

In article >,
"Vilco" > wrote:


> What is a "sub"? A kind of dish?


It's from Italy!

http://en.wikipedia.org/wiki/Submarine_sandwich

--
Dan Abel

Petaluma, California, USA

"Terry" > wrote in message
...
>I can remember way back when a bowling alley here in town had a family
> owned subway shop.
>
> They served as best a sub that had crumbled ground beef. It had oil
> and vinegar as well as lettuce tomato and onion and mayo.
>
> Sound good to anyone?
>
> I tried one at home but it sucked, but my cooking is not very good.
>
> What spices would you use for the ground beef?
> What kind of oil and vinegar would you use?
>
>
>

Whould that be a "loose meat sandwich" simular to the Maid-rite sandwich?

Jim

On Thu, 16 Nov 2006 22:13:12 -0500, Terry >
wrote:

>I can remember way back when a bowling alley here in town had a family
>owned subway shop.
>
>They served as best a sub that had crumbled ground beef. It had oil
>and vinegar as well as lettuce tomato and onion and mayo.
>
>Sound good to anyone?
>
>I tried one at home but it sucked, but my cooking is not very good.
>
>What spices would you use for the ground beef?
>What kind of oil and vinegar would you use?

I've never made them, but one of our roommates made what he called
Pizza Burgers the other night. They were great, but did include a
convenience food. He browned a pound of hot Italian sausage and a
pound of hamburger, then added a can of pizza sauce, as well as some
additional seasonings, which I didn't see. Put it on a bun, top it
with shredded mozzarella, and what a sandwich!

Now, if you were going to use toppings, I'd go for olive oil and red
wine vinegar as well as the other toppings you mentioned.

Good luck!

In article >,
Terry > wrote:

> They served as best a sub that had crumbled ground beef. It had oil
> and vinegar as well as lettuce tomato and onion and mayo.

> What spices would you use for the ground beef?

I'd add finely chopped or crushed garlic (from a garlic press) and a
liberal amount of oregano to the beef. For a pound of beef, I'd add a
minimum of three cloves of garlic and half a tablespoon of dried
oregano. Salt and pepper to taste. But that's just me. Garlic and
oregano make beef Italian to me.

> What kind of oil and vinegar would you use?

Olive oil and wine vinegar.
I've never considered making such a thing. But if I was challenged, this
is what I'd do. I might have other ideas as I was putting it together.

leo

--
<http://web0.greatbasin.net/~leo/>

Sheldon wrote:
> Vilco wrote:
> > Terry wrote:
> >
> > > I can remember way back when a bowling alley here in town had a family
> > > owned subway shop.
> > >
> > > They served as best a sub that had crumbled ground beef. It had oil
> > > and vinegar as well as lettuce tomato and onion and mayo.
> >
> > What is a "sub"? A kind of dish?
> >
> > > What spices would you use for the ground beef?
> > > What kind of oil and vinegar would you use?
> >
> > Be it for a sandwich or for a dish, I'd go like this:
> > saute' some finely chopped onions in olive oil and then add ground beef,
> > cover and simmer for at least half an hour, then add ground pepper, salt and
> > some optionals, then finish cooking for 10 minutes. The optionals: herbs as
> > parsley or basil, based on my mood at the moment, and another option is to
> > include some tomato sauce to make it red.
> > After cooking it, put it in a big bun where some mayo and lettuce leaves are
> > awaiting, then cover with come tomato slices, more mayo and lettuce and
> > close the bun.
> > Same ingredients if you're going to have it in a dish.
> > A tip for the meat: buy lean ground meat and add the fat you prefer (bacon
> > fat, oil, butter...).
>
>
> The *AUTHENTIC* BIG WOP! hehe
>
> Ahahahahahahahahahaha. . . .

lmfao