Defimitions: (I'm from Michigan)

Hoagie - Two or more kinds of lunchmeat and cheese on a hotdog bun, usually heated.

Sub (Submarine Sandwich) - Pretty much anything on a long bread bun or part of a long
bread loaf always with lettuce and other salad acompaniments, never heated.

Grinder - basically a sub on which the bread/bun was buttered with butter and/or
mayonase half of the fillings on each half of the bun and run face up through the
broiler before the salad is added. Obviously always served hot

> wrote in message
...
> Defimitions: (I'm from Michigan)
>
> Hoagie - Two or more kinds of lunchmeat and cheese on a hotdog bun,
> usually heated.
>
> Sub (Submarine Sandwich) - Pretty much anything on a long bread bun or
> part of a long
> bread loaf always with lettuce and other salad acompaniments, never
> heated.
>
> Grinder - basically a sub on which the bread/bun was buttered with butter
> and/or
> mayonase half of the fillings on each half of the bun and run face up
> through the
> broiler before the salad is added. Obviously always served hot
>
>


Wow, what a load if misinformation. Hoagies go on a good Italian bread type
of roll. Grinders are sometimes heated, but not all that often. The Sub
definition is close.

wrote:
> Defimitions: (I'm from Michigan)
>
> Hoagie - Two or more kinds of lunchmeat and cheese on a hotdog bun, usually heated.


Sounds like something featured at subway? Real hoagies are made on a
long roll similar to a baguette (crispy crust/soft interior)


>
> Sub (Submarine Sandwich) - Pretty much anything on a long bread bun or part of a long
> bread loaf always with lettuce and other salad acompaniments, never heated.
>
> Grinder - basically a sub on which the bread/bun was buttered with butter and/or
> mayonase half of the fillings on each half of the bun and run face up through the
> broiler before the salad is added. Obviously always served hot
>
>

Then what is a Grinder ??

Fred Jones wrote:
> Then what is a Grinder ??
>
A grinder is heated in the oven after prep. A hoagie is made using cold
sliced meats/cheese and is never heated.

On Jun 21, 9:43 am, (Fred Jones) wrote:
> Then what is a Grinder ??

Usually, but not exclusively, built on a sliced French roll, slathered
with mayo, stacked high with thin slices of chunked ham and provolone
cheese. Sliced tomatoes and onions are placed between the cheese and
ham. Several splashes of olive oil finish off the "condiments." It's a
term found in the US Midwest and several New England states. If you're
not working to dislocate your jaw while biting into it, it's not a
grinder.

The Ranger

Edwin Pawlowski wrote:

> > wrote in message
> ...
>

>>Sub (Submarine Sandwich) - Pretty much anything on a long bread bun or
>>part of a long
>>bread loaf always with lettuce and other salad acompaniments, never
>>heated.

>
>
> Wow, what a load if misinformation. Hoagies go on a good Italian bread type
> of roll. Grinders are sometimes heated, but not all that often. The Sub
> definition is close.


I would even dispute the sub definition. Hot meatball subs are a staple
in NJ where I'm from.

"George" > wrote in message
...
> Fred Jones wrote:
>> Then what is a Grinder ??
>>
> A grinder is heated in the oven after prep. A hoagie is made using cold
> sliced meats/cheese and is never heated.

Here is CT, thousands of grinders are sold every day and never heated or
toasted. Made the same way as a hoagie. Only difference is that in Philly
the stores could get better rolls to put them on giving "most" hoagies a
better rating, IMO. .

Edwin Pawlowski > wrote in message
...
> "George" > wrote in message
> ...
>> Fred Jones wrote:
>>> Then what is a Grinder ??
>>>
>> A grinder is heated in the oven after prep. A hoagie is
>> made using cold sliced meats/cheese and is never heated.
>>
> Here is CT, thousands of grinders are sold every day
> and never heated or toasted. Made the same way as
> a hoagie. Only difference is that in Philly the stores
> could get better rolls to put them on giving "most"
> hoagies a better rating, IMO. .

Is there a difference in whether it's on an Italian or French
roll?

The Ranger

> wrote in message
...
> Defimitions: (I'm from Michigan)
>
> Hoagie - Two or more kinds of lunchmeat and cheese on a hotdog bun,
> usually heated.
>
> Sub (Submarine Sandwich) - Pretty much anything on a long bread bun or
> part of a long
> bread loaf always with lettuce and other salad acompaniments, never
> heated.
>
> Grinder - basically a sub on which the bread/bun was buttered with butter
> and/or
> mayonase half of the fillings on each half of the bun and run face up
> through the
> broiler before the salad is added. Obviously always served hot

Bzzzzt! Wrong!

A classic hoagie is capicolla, hard salami, genoa salami, provolone,
lettuce , tomato, onion, on a long hard roll with oil, basil, and oregano.
Different meats and cheeses can be used, or even tuna salad. Some people
like mayo but that's not a real haogie, IMO.
Hot dog roll and butter? Where'd you get that? :-/

A grinder is a hoagie that's been toasted in an oven. Here, a sub is the
same thing as a hoagie, but we don't really use the term sub here in the
Philly area.

> wrote in message
...
> Defimitions: (I'm from Michigan)
>
> Hoagie - Two or more kinds of lunchmeat and cheese on a hotdog bun,
> usually heated.
>
> Sub (Submarine Sandwich) - Pretty much anything on a long bread bun or
> part of a long
> bread loaf always with lettuce and other salad acompaniments, never
> heated.
>
> Grinder - basically a sub on which the bread/bun was buttered with butter
> and/or
> mayonase half of the fillings on each half of the bun and run face up
> through the
> broiler before the salad is added. Obviously always served hot

Your information source is flawed:



--
Old Scoundrel

(AKA Dimitri)


hero sandwich

This huge sandwich goes by many names, depending on where it's made. Among
its aliases are submarine, grinder, hoagie and poor boy (or po' boy ).
Generally, the hero sandwich 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.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.




http://www.merriam-webster.com/dictionary


Main Entry:
2submarine
Function:
noun
Date:
1703
1: something that functions or operates underwater; specifically : a naval
vessel designed to operate underwater

2: a large sandwich on a long split roll with any of a variety of fillings
(as meatballs or cold cuts, cheese, lettuce, and tomato) -called also
grinder, hero, hoagie, Italian sandwich, po'boy, sub, torpedo

"The Ranger" > wrote in message
>> Only difference is that in Philly the stores
>> could get better rolls to put them on giving "most"
>> hoagies a better rating, IMO. .
>
> Is there a difference in whether it's on an Italian or French roll?
>
> The Ranger

Reality is there is not that much difference in the breads, but in Philly,
there are more Italian bakeries than French.

On Jun 21, 1:37�pm, RegForte > wrote:
> Edwin Pawlowski wrote:
> > > wrote in message
> .. .
>
> >>Sub (Submarine Sandwich) - Pretty much anything on a long bread bun or
> >>part of a long
> >>bread loaf always with lettuce and other salad acompaniments, never
> >>heated.
>
> > Wow, what a load if misinformation. �Hoagies go on a good Italian bread type
> > of roll. �Grinders are sometimes heated, but not all that often.. �The Sub
> > definition is close.
>
> I would even dispute the sub definition. Hot meatball subs are a staple
> in NJ where I'm from.

In Brooklyn it's a Hero, could be cold but just as popular are hot
heroes; meat-a balles, saw-seege-a, veal-a parm, eggplant
(mulonjhon)parm, could be w/peppers or not... always on 'talian
bread. In Brooklyn there are only Sicilians and the Jews who protect
them in court... all others are illegal aliens.

"Edwin Pawlowski" > wrote in message
...
>
> "George" > wrote in message
> ...
>> Fred Jones wrote:
>>> Then what is a Grinder ??
>>>
>> A grinder is heated in the oven after prep. A hoagie is made using cold
>> sliced meats/cheese and is never heated.
>
> Here is CT, thousands of grinders are sold every day and never heated or
> toasted. Made the same way as a hoagie. Only difference is that in
> Philly the stores could get better rolls to put them on giving "most"
> hoagies a better rating, IMO. .
There's supposed to be something in the local Philly water that gives bread
and rolls a certain quality that makes them perfect for hoagies and
cheesesteaks - hard crust, chewy inside, great flavor.

In article >,
"Edwin Pawlowski" > wrote:

> "George" > wrote in message
> ...
> > Fred Jones wrote:
> >> Then what is a Grinder ??
> >>
> > A grinder is heated in the oven after prep. A hoagie is made using cold
> > sliced meats/cheese and is never heated.
>
> Here is CT, thousands of grinders are sold every day and never heated or
> toasted. Made the same way as a hoagie. Only difference is that in Philly
> the stores could get better rolls to put them on giving "most" hoagies a
> better rating, IMO. .

Ed, you are right on! I once spent 6 months in southern Conn. (Groton)
and ate grinders almost daily. They were never heated, UNLESS, you got
the meatball grinder, but that's another subset. The most popular
regular grinder was the Italian Combo: Genoa salame, ham, mortadella,
and coppacolla with shredded lettuce, sliced tomato and onion, and
seasoned oil on a soft Italian roll. That was mighty fine pizza country
also.

D.M.
--
greatvalleyimages.com

On Sat 21 Jun 2008 05:54:02p, Donald Martinich told us...

> In article >,
> "Edwin Pawlowski" > wrote:
>
>> "George" > wrote in message
>> ...
>> > Fred Jones wrote:
>> >> Then what is a Grinder ??
>> >>
>> > A grinder is heated in the oven after prep. A hoagie is made using
>> > cold sliced meats/cheese and is never heated.
>>
>> Here is CT, thousands of grinders are sold every day and never heated
>> or toasted. Made the same way as a hoagie. Only difference is that in
>> Philly the stores could get better rolls to put them on giving "most"
>> hoagies a better rating, IMO. .
>
> Ed, you are right on! I once spent 6 months in southern Conn. (Groton)
> and ate grinders almost daily. They were never heated, UNLESS, you got
> the meatball grinder, but that's another subset. The most popular
> regular grinder was the Italian Combo: Genoa salame, ham, mortadella,
> and coppacolla with shredded lettuce, sliced tomato and onion, and
> seasoned oil on a soft Italian roll. That was mighty fine pizza country
> also.
>
> D.M.

I wish I knew of a really good place to get a decend authentic grinder in
Phoenix. I detest anything Subway has to offer, and while I don't mind
some of the things Quizno's has, it's not what I want. Real Italian meats
and cheeses don't seem to appear in many places here, unless I just don't
know where to go.

--
Wayne Boatwright
-------------------------------------------
Saturday, 06(VI)/21(XXI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Both of his feet are firmly planted in
the air.
-------------------------------------------

Wayne Boatwright > wrote in
6.120:

> unless I just don't
> know where to go.
>
>

I've always wanted to tell you where to go...Seriously, there must be a
little Italy section in Phenix, deli's, restaurants, etc...there is in
every other city.

--

The house of the burning beet-Alan

"Fred Jones" > wrote in message
...
> Then what is a Grinder ??
>
A toasted hoagie.
-g

"dejablues" > wrote in message
...
>
> "Edwin Pawlowski" > wrote in message
> ...
>>
>> "George" > wrote in message
>> ...
>>> Fred Jones wrote:
>>>> Then what is a Grinder ??
>>>>
>>> A grinder is heated in the oven after prep. A hoagie is made using cold
>>> sliced meats/cheese and is never heated.
>>
>> Here is CT, thousands of grinders are sold every day and never heated or
>> toasted. Made the same way as a hoagie. Only difference is that in
>> Philly the stores could get better rolls to put them on giving "most"
>> hoagies a better rating, IMO. .
> There's supposed to be something in the local Philly water that gives
> bread
> and rolls a certain quality that makes them perfect for hoagies and
> cheesesteaks - hard crust, chewy inside, great flavor.
>
>
>
Amoroso's. Brick oven baked.
-ginny

On Sat 21 Jun 2008 08:57:52p, hahabogus told us...

> Wayne Boatwright > wrote in
> 6.120:
>
>> unless I just don't
>> know where to go.
>>
>>
>
> I've always wanted to tell you where to go...Seriously, there must be a
> little Italy section in Phenix, deli's, restaurants, etc...there is in
> every other city.
>

Alan, I'm sure if anyone could tell me where to go, it would be you. :-)
Seriously, I did find one small Italian deli that had wonderful meats and
cheeses and would make various sandwiches. They also had wonderful fresh
made mozzarella and ricotta. Unfortunately, where I live now, it's a 65
mile drive to get there. Hardly worth it at current gas prices. Guess
I'll have to keep looking.

--
Wayne Boatwright
-------------------------------------------
Saturday, 06(VI)/21(XXI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Why are they called 'apartments' when
they are all stuck together?
-------------------------------------------

"Virginia Tadrzynski" > wrote in message
...
>
> "dejablues" > wrote in message
> ...
>>
>> "Edwin Pawlowski" > wrote in message
>> ...
>>>
>>> "George" > wrote in message
>>> ...
>>>> Fred Jones wrote:
>>>>> Then what is a Grinder ??
>>>>>
>>>> A grinder is heated in the oven after prep. A hoagie is made using cold
>>>> sliced meats/cheese and is never heated.
>>>
>>> Here is CT, thousands of grinders are sold every day and never heated or
>>> toasted. Made the same way as a hoagie. Only difference is that in
>>> Philly the stores could get better rolls to put them on giving "most"
>>> hoagies a better rating, IMO. .
>> There's supposed to be something in the local Philly water that gives
>> bread
>> and rolls a certain quality that makes them perfect for hoagies and
>> cheesesteaks - hard crust, chewy inside, great flavor.
>>
>>
>>
> Amoroso's. Brick oven baked.
> -ginny

Conshohocken Italian Bakery!

"Sheldon" > ha scritto nel messaggio news:3b91375f-eebd-

In Brooklyn there are only Sicilians and the Jews who protect
them in court... all others are illegal aliens.

How strange, then, that I know a very waspy family with a 4 million dollar
home over looking Manhattan from Brooklyn, and not far from them is a black
family the husband of which is a composer and conductor. You are such a
bigot.

On Sat, 21 Jun 2008 10:37:40 -0700, RegForte > wrote:

>Edwin Pawlowski wrote:
>
>> > wrote in message
>> ...
>>
>
>>>Sub (Submarine Sandwich) - Pretty much anything on a long bread bun or
>>>part of a long
>>>bread loaf always with lettuce and other salad acompaniments, never
>>>heated.
>
>>
>>
>> Wow, what a load if misinformation. Hoagies go on a good Italian bread type
>> of roll. Grinders are sometimes heated, but not all that often. The Sub
>> definition is close.
>
>
>I would even dispute the sub definition. Hot meatball subs are a staple
>in NJ where I'm from.

when you're talking about purely local terms, it's kind of silly to
say 'subs are never heated' or 'hoagies are on italian bread,' unless
you preface it with 'in hoagiestan....'

your pal,
blake

On Sat, 21 Jun 2008 12:03:43 -0400, George >
wrote:

wrote:
>> Defimitions: (I'm from Michigan)
>>
>> Hoagie - Two or more kinds of lunchmeat and cheese on a hotdog bun, usually heated.
>
>
>Sounds like something featured at subway? Real hoagies are made on a
>long roll similar to a baguette (crispy crust/soft interior)
>

ooh, i missed the hotdog bun reference. sounds vile, call it what you
may.

your pal,
blake

On Jun 22, 4:27�am, "Giusi" > wrote:
> "Sheldon" > ha scritto nel messaggio news:3b91375f-eebd-
>
> �In Brooklyn there are only Sicilians and the Jews who protect
> them in court... all others are illegal aliens.
>
> How strange, then, that I know a very waspy family with a 4 million dollar
> home over looking Manhattan from Brooklyn, and not far from them is a black
> family the husband of which is a composer and conductor. �You are such a
> bigot.

You don't know Brooklyn or you'd not ever think that... you are such a
dumb ****.

hahabogus wrote:
>Duh'Whine Boatwright wrote
> > �unless I just don't
> > know where to go.
>
> I've always wanted to tell you where to go...Seriously, there must be a
> little Italy section in Phenix, deli's, restaurants, etc...there is in
> every other city.

All one needs is to find a deli that sells Boar's Head.

blake murphy wrote:
> On Sat, 21 Jun 2008 10:37:40 -0700, RegForte > wrote:
>
>> Edwin Pawlowski wrote:
>>
>>> > wrote in message
>>> ...
>>>
>>
>>>> Sub (Submarine Sandwich) - Pretty much anything on a long bread
>>>> bun or part of a long
>>>> bread loaf always with lettuce and other salad acompaniments, never
>>>> heated.
>>
>>>
>>>
>>> Wow, what a load if misinformation. Hoagies go on a good Italian
>>> bread type of roll. Grinders are sometimes heated, but not all
>>> that often. The Sub definition is close.
>>
>>
>> I would even dispute the sub definition. Hot meatball subs are a
>> staple in NJ where I'm from.
>
> when you're talking about purely local terms, it's kind of silly to
> say 'subs are never heated' or 'hoagies are on italian bread,' unless
> you preface it with 'in hoagiestan....'

Especially as 'sub' is short for submarine, so-called because
of the shape of the bread. There are hot and cold subs, the
ingredients don't make it a sub, the sub bread does.

nancy

Sheldon wrote:
> hahabogus wrote:
>> Duh'Whine Boatwright wrote
>>> ?unless I just don't
>>> know where to go.
>>
>> I've always wanted to tell you where to go...Seriously, there must
>> be a little Italy section in Phenix, deli's, restaurants,
>> etc...there is in every other city.
>
> All one needs is to find a deli that sells Boar's Head.

Boar's Head is strictly East Coast.

kili

kilikini > wrote in message
om...

>> All one needs is to find a deli that sells Boar's Head.
>
> Boar's Head is strictly East Coast.

The three Left Coast grocers I visit regularly selling it out
of their deli counters might disagree with you.

The Ranger

"Nancy Young" > wrote in
:

> blake murphy wrote:
>> On Sat, 21 Jun 2008 10:37:40 -0700, RegForte > wrote:
>>
>>> Edwin Pawlowski wrote:
>>>
>>>> > wrote in message
>>>> ...
>>>>
>>>
>>>>> Sub (Submarine Sandwich) - Pretty much anything on a long bread
>>>>> bun or part of a long
>>>>> bread loaf always with lettuce and other salad acompaniments, never
>>>>> heated.
>>>
>>>>
>>>>
>>>> Wow, what a load if misinformation. Hoagies go on a good Italian
>>>> bread type of roll. Grinders are sometimes heated, but not all
>>>> that often. The Sub definition is close.
>>>
>>>
>>> I would even dispute the sub definition. Hot meatball subs are a
>>> staple in NJ where I'm from.
>>
>> when you're talking about purely local terms, it's kind of silly to
>> say 'subs are never heated' or 'hoagies are on italian bread,' unless
>> you preface it with 'in hoagiestan....'
>
> Especially as 'sub' is short for submarine, so-called because
> of the shape of the bread. There are hot and cold subs, the
> ingredients don't make it a sub, the sub bread does.
>
> nancy
>

I believe the hero sandwich was the forerunner of the other sub type
sandwich types, even though a hero doesn't have to be made with long
skinny torpedo shaped buns. I feel the hero is the elder or grandfather
of these styles and can be made from smallish round peasant loaves or
largish round buns...way larger than your standard hamburger bun. This is
a personal unreasearched gut feeling...so is possibly wrong. I believe
somebody with hero sandwich knowledge and french bagette access made food
history. Somewhat like being too lazy or rushed to melt the chocolate
beforehand when making chocolate cookies led to the much loved toll house
chocolate chip cookies.

--

The house of the burning beet-Alan

The Ranger wrote:
> kilikini > wrote in message
> om...
>
>>> All one needs is to find a deli that sells Boar's Head.
>>
>> Boar's Head is strictly East Coast.
>
> The three Left Coast grocers I visit regularly selling it out
> of their deli counters might disagree with you.
>
> The Ranger

Really!?!!? I couldn't find it in California at all or in Hawaii! I was so
happy to see it when I moved to Florida. Maybe they just recently started
shipping it to the left (which is the *right* coast, IMO) coast?

kili

On Jun 22, 9:48*am, "kilikini" > wrote:
> Sheldon wrote:
> > hahabogus wrote:
> >> Duh'Whine Boatwright *wrote
> >>> ?unless I just don't
> >>> know where to go.
>
> >> I've always wanted to tell you where to go...Seriously, there must
> >> be a little Italy section in Phenix, deli's, restaurants,
> >> etc...there is in every other city.
>
> > All one needs is to find a deli that sells Boar's Head.
>
> Boar's Head is strictly East Coast.

We have Boar's Head in St. Louis.
>
> kili

--Bryan

"kilikini" wrote:
> The Ranger wrote:
> > kilikini wrote
> >> Sheldon writes:
> >>> All one needs is to find a deli that sells Boar's Head.
>
> >> Boar's Head is strictly East Coast.
>
> > The three Left Coast grocers I visit regularly selling it out
> > of their deli counters might disagree with you.
>
> > The Ranger
>
> Really!?!!? �I couldn't find it in California at all or in Hawaii! �I was so
> happy to see it when I moved to Florida. �Maybe they just recently started
> shipping it to the left (which is the *right* coast, IMO) coast?

Boar's Head has been widely available throughout the US for many years
now. Isn't Hawaii ALL coast? Anyways, the only cold cut sold at
Hawaiian delis is Spam. hehe

kilikini > wrote in message
om...
[Boars Head Deli Meats Available Nationwide]
> Really!?!!? I couldn't find it in California at all or in
> Hawaii!

I can believe it didn't make it to Hawaii... But every (I've
been) deli that sells Saag's also sells Boar's Head. The three
I shop also sell non-Columbus sausage varieties.

> [..] Maybe they just recently started shipping it to
> the left (which is the *right* coast, IMO) coast?

I don't *think* so but their website isn't so helpful, either.

The Ranger

On Sun 22 Jun 2008 07:48:23a, kilikini told us...

> Sheldon wrote:
>> hahabogus wrote:
>>> Duh'Whine Boatwright wrote
>>>> ?unless I just don't know where to go.
>>>
>>> I've always wanted to tell you where to go...Seriously, there must
>>> be a little Italy section in Phenix, deli's, restaurants, etc...there
>>> is in every other city.
>>
>> All one needs is to find a deli that sells Boar's Head.
>
> Boar's Head is strictly East Coast.
>
> kili
>
>

I can get Boar's Head deli meats at Fry's in Phoenix. However, I don't
think of that as thetype of serious deli meat I'd expect from an Italian
deli.

--
Wayne Boatwright
-------------------------------------------
Sunday, 06(VI)/22(XXII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
If God dwells within us, I hope He
likes enchiladas, because that's what
He's getting.
-------------------------------------------

kilikini wrote:

> The Ranger wrote:
>> kilikini > wrote in message
>> om...
>>
>>>> All one needs is to find a deli that sells Boar's Head.
>>>
>>> Boar's Head is strictly East Coast.
>>
>> The three Left Coast grocers I visit regularly selling it out
>> of their deli counters might disagree with you.
>>
>> The Ranger
>
> Really!?!!? I couldn't find it in California at all or in Hawaii! I was so
> happy to see it when I moved to Florida. Maybe they just recently started
> shipping it to the left (which is the *right* coast, IMO) coast?

Los Angeles checking in: It's all over the place in Ralph's and How's,
the two Totally Mainstream supermarkets I frequent. And it's not new
there.


--
Blinky
Is your ISP dropping Usenet?
Need a new feed?
http://blinkynet.net/comp/newfeed.html

On Jun 22, 12:27�pm, "The Ranger" > wrote:
> kilikini > wrote in message
>
> om...
> [Boars Head Deli Meats Available Nationwide]
>
> > Really!?!!? �I couldn't find it in California at all or in
> > Hawaii!
>
> I can believe it didn't make it to Hawaii... But every (I've
> been) deli that sells Saag's also sells Boar's Head. The three
> I shop also sell non-Columbus sausage varieties.
>
> > [..] Maybe they just recently started shipping it to
> > the left (which is the *right* coast, IMO) coast?
>
> I don't *think* so but their website isn't so helpful, either.

It's web site (two words) and there's no comma after helpful. What in
particular isn't helpful about the Boar's Head web site, it is very
easy to navigate and contains useful information. They have a faq,
you can sign up for their newsletter, and they give a toll free phone
number for asking questions, what more do you need?

"Wayne Boatwright" > wrote in message
>
> I can get Boar's Head deli meats at Fry's in Phoenix. However, I don't
> think of that as thetype of serious deli meat I'd expect from an Italian
> deli.
>
> --
> Wayne Boatwright


When I go to Providence, RI you can get the real deal. Good imported
prosciutto, (either coto or crudo), salami from a half dozen different
regions, mortadella with pistachios, etc. By comparison, Boar's Head is
third rate. Oh, did I mention they also cut it properly? Salami is cut on
the bias giving a nice sized slice, very thin.

On Sun 22 Jun 2008 11:05:49a, Edwin Pawlowski told us...

>
> "Wayne Boatwright" > wrote in message
>>
>> I can get Boar's Head deli meats at Fry's in Phoenix. However, I don't
>> think of that as thetype of serious deli meat I'd expect from an
>> Italian deli.
>>
>> --
>> Wayne Boatwright
>
>
> When I go to Providence, RI you can get the real deal. Good imported
> prosciutto, (either coto or crudo), salami from a half dozen different
> regions, mortadella with pistachios, etc. By comparison, Boar's Head
> is third rate. Oh, did I mention they also cut it properly? Salami is
> cut on the bias giving a nice sized slice, very thin.
>
>
>

I'm jealous!

--
Wayne Boatwright
-------------------------------------------
Sunday, 06(VI)/22(XXII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
If a fly has no wings would you call
him a walk?
-------------------------------------------

On Jun 22, 8:07 am, "The Ranger" > wrote:

> The three Left Coast grocers I visit regularly selling it out
> of their deli counters might disagree with you.

And the South Central states ... I could find it quite easily when I
lived there. Boar's Head is very common.

--Lin