http://www.zagat.com/b/50-states-50-...s?utm_source=%
20taboola&utm_medium=cpc&utm_campaign=desktopbuzz# 51

http://tinyurl.com/nc4yrh4

Tara

On Tuesday, September 10, 2013 2:36:45 PM UTC-8, Tara wrote:

> http://www.zagat.com/b/50-states-50-...s?utm_source=% 20taboola&utm_medium=cpc&utm_campaign=desktopbuzz# 51

http://tinyurl.com/nc4yrh4

Tara
..........................

I've ever had a reindeer sausage sausage sandwich, but we had friends that came on an Alaskan cruise in August and they told us about having one while in Anchorage and how delicious it was?! I don't recall ever seeing them on a menu here, but we love the reindeer sausage breakfast with scrambled eggs, crispy hash browns, toasted English muffin and pan fried sausage,,,usually get three nice pieces, and is SO tasty!

Judy

On Tuesday, September 10, 2013 6:36:45 PM UTC-4, Tara wrote:
> http://www.zagat.com/b/50-states-50-...s?utm_source=%
>
> 20taboola&utm_medium=cpc&utm_campaign=desktopbuzz# 51
>
>
>
> http://tinyurl.com/nc4yrh4
>
>
>
> Tara

Yeah, I've seen this before. I've lived most of my life in Ohio and Kentucky and I've never *once* seen anybody order their "State Sandwiches". In the case of Kentucky, the hot brown isn't even a proper sandwich, and is not widely available. For Ohio, the polish boy totally draws a blank with me, even though I've lived in Columbus, Dayton and Cincinnati. And they both sound repulsive.

Tara wrote:

> <http://www.zagat.com/b/50-states-50-sandwiches?utm_source=%20taboola&utm_medium=cpc&ut m_campaign=desktopbuzz#51>
>
> http://tinyurl.com/nc4yrh4

I think we've discussed this before. In particular I remember people talking
about the fact that the Cuban sandwich appears to be either uncooked or
cooked incorrectly.

It's also my opinion that the French dip sandwich may have ORIGINATED in
California, but the fish taco is much more indicative of Californian dining.

Bob

On Tue, 10 Sep 2013 17:26:41 -0700, "Bob Terwilliger"
> wrote:

> It's also my opinion that the French dip sandwich may have ORIGINATED in
> California, but the fish taco is much more indicative of Californian dining.

I never did take to French Dip sandwiches and don't understand the BFD
- fish tacos are so much better.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Tue, 10 Sep 2013 17:26:41 -0700, "Bob Terwilliger"
> > wrote:
>
>> It's also my opinion that the French dip sandwich may have ORIGINATED in
>> California, but the fish taco is much more indicative of Californian
>> dining.
>
> I never did take to French Dip sandwiches and don't understand the BFD
> - fish tacos are so much better.

I used to love French Dips.

On 9/11/2013 12:07 AM, Sqwertz wrote:
> On Tue, 10 Sep 2013 17:36:45 -0500, Tara wrote:
>
>> http://www.zagat.com/b/50-states-50-...s?utm_source=%
>> 20taboola&utm_medium=cpc&utm_campaign=desktopbuzz# 51
>>
>> http://tinyurl.com/nc4yrh4
>
> As the unofficial keeper of all things sandwiched, some of those were
> pretty obscure. I got about 45% of them right off the bat without
> looking at the dcescriptions. But things like the Pheasant, Hoecake,
> and a DC Half-smoke was just total advertising. And things like the
> Hot Brown were totally unrecognizable.
>
> Isaly's BBQ Chipped Chopped Ham sandwiches were not featured.
>


Any list that doesn't name the Philadelphia style Cheese-steak as the PA
sandwich is automatically ignored.

George L

The French Dip sandwiches here are spectacularly good. ;-). And widely available.

N.

On 2013-09-11 4:06 AM, sf wrote:

> I never did take to French Dip sandwiches and don't understand the BFD
> - fish tacos are so much better.
>


Fish tacos are hard to come by around here. I had my first one just a
few months ago and it was incredible, served on a real soft tortilla and
with a delicious spicy avocado sauce. It was so good I tried on in
another restaurant where spotted it on the menu. It was a big step down
from that first one, but still pretty good.

On 9/11/2013 8:20 AM, George Leppla wrote:

>>
>
>
> Any list that doesn't name the Philadelphia style Cheese-steak as the PA
> sandwich is automatically ignored.
>
> George L

Agree. Sure, I've had pork sandwiches they show, but they are very rare
compared to the cheese steaks we grew up on.

They also call the North Carolina pulled pork sandwich a chopped pork
sandwich. This list was put together by a writer that has no idea about
real food.

On 2013-09-11, Ed Pawlowski > wrote:

> They also call the North Carolina pulled pork sandwich a chopped pork
> sandwich. This list was put together by a writer that has no idea about
> real food.

Agree.

Most of the sandwiches ridiculous. In the states where I've lived,
never heard of the sandwiches paired with. Halibut in Utah!? Gimme a
break. If the Denver sandwich is "almost impossible to find", why is
it included? Even the picture looks dry-on-dry unappetizing. Typical
Zagat nonsense.

I've lived in CA most of my life. While French dips were pretty
common at one time, back when hofbraus were popular, they've been
passé for decades. Last one I had was at Brennen's in Berkeley and it
was mediocre, at best. Also, fish tacos are a SoCal thing. North of
Bakerfield, pretty scarce. Uno Mas is one statewide fish taco chain,
but their fish taco is so pathetic, I demanded my money back. If I
was to assign CA a sandwich, it would be a cheeseburger (1st) or a
banh mi (2nd).

nb

On Wed, 11 Sep 2013 00:07:46 -0500, Sqwertz wrote:

> As the unofficial keeper of all things sandwiched,

You have delusions of adequacy, needle-dick.

On Wed, 11 Sep 2013 09:07:02 -0400, Dave Smith
> wrote:

> On 2013-09-11 4:06 AM, sf wrote:
>
> > I never did take to French Dip sandwiches and don't understand the BFD
> > - fish tacos are so much better.
> >
>
>
> Fish tacos are hard to come by around here. I had my first one just a
> few months ago and it was incredible, served on a real soft tortilla and
> with a delicious spicy avocado sauce. It was so good I tried on in
> another restaurant where spotted it on the menu. It was a big step down
> from that first one, but still pretty good.

They're different everywhere and I make them differently at home.
Can't say I've ever had one I didn't like.... although I do avoid the
fried type - mainly because I don't like fried fish.

--
Food is an important part of a balanced diet.

On Wed, 11 Sep 2013 07:20:25 -0500, George Leppla
> wrote:

> On 9/11/2013 12:07 AM, Sqwertz wrote:
> > On Tue, 10 Sep 2013 17:36:45 -0500, Tara wrote:
> >
> >> http://www.zagat.com/b/50-states-50-...s?utm_source=%
> >> 20taboola&utm_medium=cpc&utm_campaign=desktopbuzz# 51
> >>
> >> http://tinyurl.com/nc4yrh4
> >
> > As the unofficial keeper of all things sandwiched, some of those were
> > pretty obscure. I got about 45% of them right off the bat without
> > looking at the dcescriptions. But things like the Pheasant, Hoecake,
> > and a DC Half-smoke was just total advertising. And things like the
> > Hot Brown were totally unrecognizable.
> >
> > Isaly's BBQ Chipped Chopped Ham sandwiches were not featured.
> >
>
>
> Any list that doesn't name the Philadelphia style Cheese-steak as the PA
> sandwich is automatically ignored.
>

Did you notice Idaho: Chicken Bacon Cheddar Philly? Sounds awful.

--
Food is an important part of a balanced diet.

On Wed, 11 Sep 2013 07:20:25 -0500, George Leppla
> wrote:

>On 9/11/2013 12:07 AM, Sqwertz wrote:
>> On Tue, 10 Sep 2013 17:36:45 -0500, Tara wrote:
>>
>>> http://www.zagat.com/b/50-states-50-...s?utm_source=%
>>> 20taboola&utm_medium=cpc&utm_campaign=desktopbuzz# 51
>>>
>>> http://tinyurl.com/nc4yrh4
>>
>> As the unofficial keeper of all things sandwiched, some of those were
>> pretty obscure. I got about 45% of them right off the bat without
>> looking at the dcescriptions. But things like the Pheasant, Hoecake,
>> and a DC Half-smoke was just total advertising. And things like the
>> Hot Brown were totally unrecognizable.
>>
>> Isaly's BBQ Chipped Chopped Ham sandwiches were not featured.
>>
>
>
>Any list that doesn't name the Philadelphia style Cheese-steak as the PA
>sandwich is automatically ignored.
>
>George L

Any list that doesn't name the NY sandwich as the buttered bagel is
automatically ignored... any list that omits the SPAM sandwich is FOS.

On 9/11/2013 2:06 AM, sf wrote:
> On Tue, 10 Sep 2013 17:26:41 -0700, "Bob Terwilliger"
> > wrote:
>
>> It's also my opinion that the French dip sandwich may have ORIGINATED in
>> California, but the fish taco is much more indicative of Californian dining.
>
> I never did take to French Dip sandwiches and don't understand the BFD
> - fish tacos are so much better.
>

A proper French Dip is so good, but you must have just the right bread
and only shaved prime rib - making it not unlike a classic Philly cheese
steak in that regard, or even a good Italian beef sandwich.

Fish tacos - yes - esp. if they're grilled or blackened mahi!

On 9/11/2013 10:13 AM, sf wrote:
> On Wed, 11 Sep 2013 09:07:02 -0400, Dave Smith
> > wrote:
>
>> On 2013-09-11 4:06 AM, sf wrote:
>>
>>> I never did take to French Dip sandwiches and don't understand the BFD
>>> - fish tacos are so much better.
>>>
>>
>>
>> Fish tacos are hard to come by around here. I had my first one just a
>> few months ago and it was incredible, served on a real soft tortilla and
>> with a delicious spicy avocado sauce. It was so good I tried on in
>> another restaurant where spotted it on the menu. It was a big step down
>> from that first one, but still pretty good.
>
> They're different everywhere and I make them differently at home.
> Can't say I've ever had one I didn't like.... although I do avoid the
> fried type - mainly because I don't like fried fish.
>
Ditto that, grilled or blackened is the most authentic way.

On 9/11/2013 10:15 AM, sf wrote:
> On Wed, 11 Sep 2013 07:20:25 -0500, George Leppla
> > wrote:
>
>> On 9/11/2013 12:07 AM, Sqwertz wrote:
>>> On Tue, 10 Sep 2013 17:36:45 -0500, Tara wrote:
>>>
>>>> http://www.zagat.com/b/50-states-50-...s?utm_source=%
>>>> 20taboola&utm_medium=cpc&utm_campaign=desktopbuzz# 51
>>>>
>>>> http://tinyurl.com/nc4yrh4
>>>
>>> As the unofficial keeper of all things sandwiched, some of those were
>>> pretty obscure. I got about 45% of them right off the bat without
>>> looking at the dcescriptions. But things like the Pheasant, Hoecake,
>>> and a DC Half-smoke was just total advertising. And things like the
>>> Hot Brown were totally unrecognizable.
>>>
>>> Isaly's BBQ Chipped Chopped Ham sandwiches were not featured.
>>>
>>
>>
>> Any list that doesn't name the Philadelphia style Cheese-steak as the PA
>> sandwich is automatically ignored.
>>
>
> Did you notice Idaho: Chicken Bacon Cheddar Philly? Sounds awful.
>
Truly it does.

You'd think they could come up with a venison product given their vast
wild spaces.

On Tuesday, September 10, 2013 5:36:45 PM UTC-5, Tara wrote:
> http://www.zagat.com/b/50-states-50-...s?utm_source=%
>
> 20taboola&utm_medium=cpc&utm_campaign=desktopbuzz# 51
>
>
>
> http://tinyurl.com/nc4yrh4

Sloppy joe's are called taverns, loosemeats, or maderites in Iowa. As for the Tastee Inn and Out "sloppy joe" in Sioux City, you'd be better off dragging sludge from the bottom of the Missouri River and putting that on a bun.. Never heard of the Nebraska sandwich (a Rueben? Really??)....what a lame list.

How can you not have salmon for Alaska?

On Wed, 11 Sep 2013 10:51:05 -0600, casa contenta > wrote:

> On 9/11/2013 2:06 AM, sf wrote:
> > On Tue, 10 Sep 2013 17:26:41 -0700, "Bob Terwilliger"
> > > wrote:
> >
> >> It's also my opinion that the French dip sandwich may have ORIGINATED in
> >> California, but the fish taco is much more indicative of Californian dining.
> >
> > I never did take to French Dip sandwiches and don't understand the BFD
> > - fish tacos are so much better.
> >
>
> A proper French Dip is so good, but you must have just the right bread
> and only shaved prime rib - making it not unlike a classic Philly cheese
> steak in that regard, or even a good Italian beef sandwich.

French Dip is hoffbrau style (cut thinly by hand with a very sharp
knife) in San Francisco. I love the meat it's the dip I don't like.
Soggy bread (which is a section of a fresh San Francisco sourdough
baguette quickly dipped in jus) holds no appeal for me.
>
> Fish tacos - yes - esp. if they're grilled or blackened mahi!
>
Almost any fish appeals to me and it doesn't need to be expensive to
be delicious, but I order shellfish tacos in restaurants whenever I
can.

--
Food is an important part of a balanced diet.

On 9/11/2013 12:53 PM, sf wrote:
> On Wed, 11 Sep 2013 10:51:05 -0600, casa contenta > wrote:
>
>> On 9/11/2013 2:06 AM, sf wrote:
>>> On Tue, 10 Sep 2013 17:26:41 -0700, "Bob Terwilliger"
>>> > wrote:
>>>
>>>> It's also my opinion that the French dip sandwich may have ORIGINATED in
>>>> California, but the fish taco is much more indicative of Californian dining.
>>>
>>> I never did take to French Dip sandwiches and don't understand the BFD
>>> - fish tacos are so much better.
>>>
>>
>> A proper French Dip is so good, but you must have just the right bread
>> and only shaved prime rib - making it not unlike a classic Philly cheese
>> steak in that regard, or even a good Italian beef sandwich.
>
> French Dip is hoffbrau style (cut thinly by hand with a very sharp
> knife) in San Francisco. I love the meat it's the dip I don't like.
> Soggy bread (which is a section of a fresh San Francisco sourdough
> baguette quickly dipped in jus) holds no appeal for me.

Can you order with the dip on the side? I know Phillipe's in LA does a
dip with either lamb or beef, but their style is to pre-dip for the
customer.

I don't like that style myself.

>>
>> Fish tacos - yes - esp. if they're grilled or blackened mahi!
>>
> Almost any fish appeals to me and it doesn't need to be expensive to
> be delicious, but I order shellfish tacos in restaurants whenever I
> can.

You truly do live in SF!

I can't say I have ever seen them served that way.

When we get camarone (shrimp) it's generally done in a white or
bechamel-style sauce (suiza style) in a rolled enchilada.

I know in Mexico they regularly grill shrimp with the head on and serve
in doubled tacos, just not here.

Ah well, local differences.

As I said our cuisine is derived from northern Chihuahua, and seafood in
that desert is not prevalent.

On Wed, 11 Sep 2013 13:02:40 -0600, casa contenta > wrote:

> Can you order with the dip on the side? I know Phillipe's in LA does a
> dip with either lamb or beef, but their style is to pre-dip for the
> customer.
>
> I don't like that style myself.

You could, but if you dip it... the bread is still wet. I just say no
dip and make it a sandwich.

--
Food is an important part of a balanced diet.

"Sqwertz" > wrote in message
...
> On Wed, 11 Sep 2013 09:15:19 -0700, sf wrote:
>
>> Did you notice Idaho: Chicken Bacon Cheddar Philly? Sounds awful.
>
> And the picture doesn't match the description. That ain't chicken.
> It's not the picture that doesn't match the title.

Is that the one where the meat is very dark? I said to DH do you think that
looks like chicken, even with bacon?? lol
--
--
http://www.helpforheroes.org.uk/shop/

On Wed, 11 Sep 2013 20:30:26 +0100, "Ophelia"
> wrote:

>
>
> "Sqwertz" > wrote in message
> ...
> > On Wed, 11 Sep 2013 09:15:19 -0700, sf wrote:
> >
> >> Did you notice Idaho: Chicken Bacon Cheddar Philly? Sounds awful.
> >
> > And the picture doesn't match the description. That ain't chicken.
> > It's not the picture that doesn't match the title.
>
> Is that the one where the meat is very dark? I said to DH do you think that
> looks like chicken, even with bacon?? lol
> --
Yes, it doesn't even look like ground dark meat chicken to me.

--
Food is an important part of a balanced diet.

On 9/11/2013 1:14 PM, sf wrote:
> On Wed, 11 Sep 2013 13:02:40 -0600, casa contenta > wrote:
>
>> Can you order with the dip on the side? I know Phillipe's in LA does a
>> dip with either lamb or beef, but their style is to pre-dip for the
>> customer.
>>
>> I don't like that style myself.
>
> You could, but if you dip it... the bread is still wet. I just say no
> dip and make it a sandwich.
>

I like to dip, but I detest holding wet bread.

The Italian beef is the same way, they love to pre-dip. No thanks. Sen
some au jus out for me to use.

casa contenta > wrote:

>> Did you notice Idaho: Chicken Bacon Cheddar Philly? Sounds awful.
>>
> Truly it does.

Nobody cares what you think, stalkerk00k mixatorium MPD headcase.

>
> You'd think they could come up with a venison product given their vast
> wild spaces.

You'd think you'd get the message that you've been BUSTED and everyone knows
it, and nobody believes your lame attempts to misdicrect the PROOF. Right,
casa mixatorium jr-bod jethro?

mixatorium aka casa bona aka mixatorium aka sqwertocracy wrote:
> On Wed, 11 Sep 2013 00:07:46 -0500, Sqwertz wrote:
>
>> As the unofficial keeper of all things sandwiched,
>
> You have delusions of adequacy, needle-dick.

Wow, that's clever, casa bonertenta. Did you think that up yourself?

On 9/11/2013 5:36 PM, Sqwertz wrote:
> On Wed, 11 Sep 2013 20:30:26 +0100, Ophelia wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Wed, 11 Sep 2013 09:15:19 -0700, sf wrote:
>>>
>>>> Did you notice Idaho: Chicken Bacon Cheddar Philly? Sounds awful.
>>>
>>> And the picture doesn't match the description. That ain't chicken.
>>> It's not the ONLY picture that doesn't match the title.
>
> Correction: ^^^^^
>
>> Is that the one where the meat is very dark? I said to DH do you think that
>> looks like chicken, even with bacon?? lol
>
> It's definitely beef. And there's no bacon in the picture.
>
> Also, the Franklin BBQ sandwich (Austin) in the picture is not the one
> they described.
>
> The description for a Cuban sucks. Doesn't even mention smoked pork
> loin, the main ingredient. And you can barely detect any ham nor any
> cheese in the picture.
>
> The Italian beef looks like somebody dropped the roll in a bucket of
> water.
>
> The pork Tenderloin is more Iowa than Indiana.
>
> Anyway....
>
> Here are two more "50 State Sandwiches". This one is probably the
> most agreeable and accurate.
> http://www.statelysandwiches.com/
>
It's a much better list, but it doesn't cover 50 states. I'm not sure
every state *has* a specific sandwich they can call their own.

As for South Carolina, I've heard of shrimp burgers but I've never had
one. I did have some shrimp sausages I bought a couple of years ago at
the local meat market. They were really tasty. Diced and shrimp,
locally made finely ground sausage and rice in a natural casing. They
were too delicate for the grill but very nice when simmered in a little
water. I'll have to look for those again.

Jill

> Here another one from Food Network. They screwed it up, of course.
> They are just plugging restaurants like the original Zagat article:
> http://www.foodnetwork.com/recipes-a...age/index.html
>
> -sw
>

On Wed, 11 Sep 2013 15:30:30 -0500, Groupkillas (R) wrote:

> Nobody cares what you think,

Grunt, puff, grr, ugnh...work for it martyb in kc!

On 9/10/2013 6:36 PM, Tara wrote:

> http://tinyurl.com/nc4yrh4
>
> Tara
>
I thought it was funny how they described the MD sandwich, and how it
doesn't match the picture.

"Lake trout sandwiches are ubiquitous in Baltimore, where theyre sold
everywhere from check-cashing spots to Chinese restaurants. Funny enough
though, the fish - fried in cornmeal or crushed crackers and served
between slices of white bread with a vinegar-based hot sauce - isnt
from a lake nor is it a trout at all. Its typically a fish known as
whiting or silver hake in the Northeast."

The picture had the fish on a bun, not white bread.

--
CAPSLOCK€“Preventing Login Since 1980.

You are wrong about sloppy joes and Maid-Rites being the same in Iowa. They are totally different.
They might be the same in Illinois, but not here.

Maid-Rites have NO sauce in Iowa. They are just
ground beef, steamed into loose small bits. And usually served (for the purists) with pickle, onion, and/or
yellow mustard (no catsup), either "wet" or "dry," depending on how much meat juice you want...wrapped
in a paper sandwich wrapper and with a spoon to pick up the loose bits that fall out of the sandwich.

N.

On Wed, 11 Sep 2013 17:58:32 -0400, jmcquown >
wrote:

> As for South Carolina, I've heard of shrimp burgers but I've never had
> one. I did have some shrimp sausages I bought a couple of years ago
> the local meat market. They were really tasty. Diced and shrimp,
> locally made finely ground sausage and rice in a natural casing. They
> were too delicate for the grill but very nice when simmered in a little
> water. I'll have to look for those again.

I'd order a shrimp sausage if I saw it on the menu and for sure shrimp
burger sounds delicious.... I might even try that sometime when the
rest of the family is around to appreciated it.
http://www.thefrugalgirl.com/2011/03...hrimp-burgers/

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

"Dave Smith" > wrote in message
...
> On 2013-09-11 4:06 AM, sf wrote:
>
>> I never did take to French Dip sandwiches and don't understand the BFD
>> - fish tacos are so much better.
>>
>
>
> Fish tacos are hard to come by around here. I had my first one just a few
> months ago and it was incredible, served on a real soft tortilla and with
> a delicious spicy avocado sauce. It was so good I tried on in another
> restaurant where spotted it on the menu. It was a big step down from that
> first one, but still pretty good.

They were unheard of here when I lived here before. I came back 9 years ago
and now they are everywhere! But... Each place makes them differently.

"sf" > wrote in message
...
> On Wed, 11 Sep 2013 09:07:02 -0400, Dave Smith
> > wrote:
>
>> On 2013-09-11 4:06 AM, sf wrote:
>>
>> > I never did take to French Dip sandwiches and don't understand the BFD
>> > - fish tacos are so much better.
>> >
>>
>>
>> Fish tacos are hard to come by around here. I had my first one just a
>> few months ago and it was incredible, served on a real soft tortilla and
>> with a delicious spicy avocado sauce. It was so good I tried on in
>> another restaurant where spotted it on the menu. It was a big step down
>> from that first one, but still pretty good.
>
> They're different everywhere and I make them differently at home.
> Can't say I've ever had one I didn't like.... although I do avoid the
> fried type - mainly because I don't like fried fish.

Most places do the fried fish here. I can't see putting a carby piece of
fish on more carbs.

"notbob" > wrote in message
...
> On 2013-09-11, Ed Pawlowski > wrote:
>
>> They also call the North Carolina pulled pork sandwich a chopped pork
>> sandwich. This list was put together by a writer that has no idea about
>> real food.
>
> Agree.
>
> Most of the sandwiches ridiculous. In the states where I've lived,
> never heard of the sandwiches paired with. Halibut in Utah!? Gimme a
> break. If the Denver sandwich is "almost impossible to find", why is
> it included? Even the picture looks dry-on-dry unappetizing. Typical
> Zagat nonsense.
>
> I've lived in CA most of my life. While French dips were pretty
> common at one time, back when hofbraus were popular, they've been
> passé for decades. Last one I had was at Brennen's in Berkeley and it
> was mediocre, at best. Also, fish tacos are a SoCal thing. North of
> Bakerfield, pretty scarce. Uno Mas is one statewide fish taco chain,
> but their fish taco is so pathetic, I demanded my money back. If I
> was to assign CA a sandwich, it would be a cheeseburger (1st) or a
> banh mi (2nd).

When I was a kid, you could get a Denver or a French Dip pretty much
anywhere. There was no cheese on the French Dips in those days. Now if you
see one on the menu, there is almost always cheese and it's often on
something besides a French Roll.

I didn't see the list but I wonder what they listed for WA?

"sf" > wrote in message
...
> On Wed, 11 Sep 2013 07:20:25 -0500, George Leppla
> > wrote:
>
>> On 9/11/2013 12:07 AM, Sqwertz wrote:
>> > On Tue, 10 Sep 2013 17:36:45 -0500, Tara wrote:
>> >
>> >> http://www.zagat.com/b/50-states-50-...s?utm_source=%
>> >> 20taboola&utm_medium=cpc&utm_campaign=desktopbuzz# 51
>> >>
>> >> http://tinyurl.com/nc4yrh4
>> >
>> > As the unofficial keeper of all things sandwiched, some of those were
>> > pretty obscure. I got about 45% of them right off the bat without
>> > looking at the dcescriptions. But things like the Pheasant, Hoecake,
>> > and a DC Half-smoke was just total advertising. And things like the
>> > Hot Brown were totally unrecognizable.
>> >
>> > Isaly's BBQ Chipped Chopped Ham sandwiches were not featured.
>> >
>>
>>
>> Any list that doesn't name the Philadelphia style Cheese-steak as the PA
>> sandwich is automatically ignored.
>>
>
> Did you notice Idaho: Chicken Bacon Cheddar Philly? Sounds awful.

WA is a salmon sandwich? Although we do have salmon here, it's not commonly
served in most restaurants unless you go to a seafood place. And I have
never seen it served in a sandwich unless it is a salmon burger and I
haven't seen that listed often. My friend tried one and said it wasn't very
good. Sort of akin to a turkey burger.

"Sqwertz" > wrote in message
...
> On Wed, 11 Sep 2013 09:15:19 -0700, sf wrote:
>
>> Did you notice Idaho: Chicken Bacon Cheddar Philly? Sounds awful.
>
> And the picture doesn't match the description. That ain't chicken.
> It's not the picture that doesn't match the title.
>
> =sw

Don't you know that everything is chicken? Okay, maybe not. But it tastes
like chicken! Right?

"Ophelia" > wrote in message
...
>
>
> "Sqwertz" > wrote in message
> ...
>> On Wed, 11 Sep 2013 09:15:19 -0700, sf wrote:
>>
>>> Did you notice Idaho: Chicken Bacon Cheddar Philly? Sounds awful.
>>
>> And the picture doesn't match the description. That ain't chicken.
>> It's not the picture that doesn't match the title.
>
> Is that the one where the meat is very dark? I said to DH do you think
> that
> looks like chicken, even with bacon?? lol

I made a stupid mistake the other night. Angela and I were having tacos for
dinner. I had cooked my ground beef the night before and put it in the
fridge. I had made some white rice also for my husband who was going to
have the rest of the Hawaiian chicken and peas.

I was in a hurry to get his dinner ready while also putting away groceries.
I grabbed a bag of dark colored meat. I know that chicken isn't normally
dark colored but this is in a sweet sauce so it is a dark brown. Had I
taken the time to look at it well, I could have seen that it didn't have
sauce in the bag. You can imagine the words that came out of my mouth as I
saw that I was dumping my taco meat onto his rice. Which probably would
have tasted just fine but... I needed to get the chicken out of the fridge.
Thankfully I caught the mistake before much of the taco meat came out and I
had made double the amount of rice that I thought that I needed.

Seems like in this house, when I don't have rice cooked, somebody wants it.
And had I not already planned our meals for the rest of the week, I suppose
I could have saved it and turned it into something else. Like a casserole
or something.

"Sqwertz" > wrote in message
...
> On Wed, 11 Sep 2013 20:30:26 +0100, Ophelia wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Wed, 11 Sep 2013 09:15:19 -0700, sf wrote:
>>>
>>>> Did you notice Idaho: Chicken Bacon Cheddar Philly? Sounds awful.
>>>
>>> And the picture doesn't match the description. That ain't chicken.
>>> It's not the ONLY picture that doesn't match the title.
>
> Correction: ^^^^^
>
>> Is that the one where the meat is very dark? I said to DH do you think
>> that
>> looks like chicken, even with bacon?? lol
>
> It's definitely beef. And there's no bacon in the picture.
>
> Also, the Franklin BBQ sandwich (Austin) in the picture is not the one
> they described.
>
> The description for a Cuban sucks. Doesn't even mention smoked pork
> loin, the main ingredient. And you can barely detect any ham nor any
> cheese in the picture.
>
> The Italian beef looks like somebody dropped the roll in a bucket of
> water.
>
> The pork Tenderloin is more Iowa than Indiana.
>
> Anyway....
>
> Here are two more "50 State Sandwiches". This one is probably the
> most agreeable and accurate.
> http://www.statelysandwiches.com/
>
> Here another one from Food Network. They screwed it up, of course.
> They are just plugging restaurants like the original Zagat article:
> http://www.foodnetwork.com/recipes-a...age/index.html
>
> -sw

Again with the salmon sandwich for WA? What gives? I am going to look up
some restaurants here and see if they offer such a thing.

Shari's is a local chain. We dined there tonight. It was free pie Wed.
And, no. I had no pie. Only some bacon because I don't care for their food
so much. No salmon sandwich listed although you can get salmon added to
your Cesar salad.

Sawmill/Crystal Creek/Woodinville/Etc. Another local chain. All with the
same menu but different names. No salmon on the menu whatever although
perhaps it is an occasional special. I've not seen it as a special but it
might be.

112th St. Diner. Nope. But you can get a smoked salmon omelet.

Family Pancake and Dinner House. Surely they must have one! I have seen
salmon on the menu. Nope. But they do offer a salmon filet as a dinner.

Claire's Pantry. The old Edmonds standby. Nope. But you can get a salmon
filet or salmon supreme as a dinner.

McMenamins. Nope. But they have some new vegetarian options. Must try
them again!

Okay then. This is getting boring. Lemme switch to seafood places...
Ivar's does have salmon. Especially at the salmon house. But no sandwich.

Arnies. Aha! There it is! A salmon club sandwich.

So I know that at least two places have a salmon sandwich. Because the Food
Network website mentioned a place that I've never heard of that has one.


But common here? No.