On 9/12/2013 11:21 AM, Sqwertz wrote:
> On Thu, 12 Sep 2013 16:35:17 +0100, Ophelia wrote:
>
>> I sometimes walk past a Subway and it always look pretty full. I can't give
>> a personal observation because I've never been in, but it must make some
>> people happy.
>
> People will eventually wise up once they discover places that offer
> real sandwiches. A favorite chain of mine is Jersey Mikes.


Jersey mike's is excellent for a chain... and better than many mom and
Pop places.

Years ago, we were in NJ on a trip, stopped in Jersey Mike's for a
sandwich and remarked that it was too bad they didn't open earlier than
10 AM because we were going to the beach the next day (early) and would
like to take a couple of sandwiches. The woman working there told us
she got to the store at 8 AM and we should stop any time after that,
knock on the door and she would take care of us... and the next morning,
she did!

Very good sandwiches and above and beyond service makes Mikes one of my
favorites.

George

On 9/12/2013 10:58 AM, George Leppla wrote:

> Jersey mike's is excellent for a chain... and better than many mom and
> Pop places.

Well...they are a tad pricey, and in their Philly isn't the authentic
tasting thing either.

wrote:
> On Wednesday, September 11, 2013 11:17:04 PM UTC-7, Paul M. Cook wrote:
>
>
>> And I regret it.
>>
>> It was just awful.
>>
>> Bread was so dry after the toasting even a quart of water wasn't enough to
>> choke that bitch down. I ordered the steak and cheese. I got maybe 1 ounce
>> of chopped steak that was so dry I had to blow the dust off. The Provolone
>> cheese was tasteless. They had no onions or Whiz.
>>
>
> Did you think you were you were going to get a cheesesteak?
>
> No, you got what you ordered -- a steak and cheese.
>
>>
>> It was just disgusting.
>
> A regular Philly cheesesteak is disgusting, so how was this less disgusting?
>
>> Why do people eat this crap?
>
> Subway sells ordinary lunchmeat sandwiches on soft Italian bread.
> If that's what you want, fine. Do not deviate from this.

they also sell pizza which my kids love for some reason

On 9/12/2013 12:49 PM, Ophelia wrote:
>
>
> "Nancy Young" > wrote

>> Holy crow, Jersey Mike's made it that far?? We were just talking
>> about it (relevent to this thread) and Ron said it's a pretty good
>> sub shop.
>>
>> I thought it was still relatively local.
>
> Spoooooookyyyyy they are everywhere and they are coming to get
> youuuuuuuuuuuuuuuuuuuuuuuuuuuu

Hee. It was a local guy who started opening locations, I didn't
think there would be locations that far. Obviously he's franchised,
but it's funny to see. Jersey Mike's has a good reputation, though
I've never been.

nancy

On 9/12/2013 11:30 AM, tert in seattle wrote:
> wrote:
>> On Wednesday, September 11, 2013 11:17:04 PM UTC-7, Paul M. Cook wrote:
>>
>>
>>> And I regret it.
>>>
>>> It was just awful.
>>>
>>> Bread was so dry after the toasting even a quart of water wasn't enough to
>>> choke that bitch down. I ordered the steak and cheese. I got maybe 1 ounce
>>> of chopped steak that was so dry I had to blow the dust off. The Provolone
>>> cheese was tasteless. They had no onions or Whiz.
>>>
>>
>> Did you think you were you were going to get a cheesesteak?
>>
>> No, you got what you ordered -- a steak and cheese.
>>
>>>
>>> It was just disgusting.
>>
>> A regular Philly cheesesteak is disgusting, so how was this less disgusting?
>>
>>> Why do people eat this crap?
>>
>> Subway sells ordinary lunchmeat sandwiches on soft Italian bread.
>> If that's what you want, fine. Do not deviate from this.
>
> they also sell pizza which my kids love for some reason
>

That's new, do you mean the flatbread stuff?

Ed Pawlowski wrote:
>
>I'm amazed that they have so many locations and as a corporation seem
>to be doing very well.

Just proves what I've always said... the masses have TIAD. I've
never eaten at Subway but I did walk into the new one that recently
opened in town. I did a quick look-see and exited... first thing I
noticed was it smelled foul, not at all like deli meats, and when I
looked at what they were slicing it was that weird pressed meat that
makes SPAM seem like a fine ham... I'd rather have a SPAM reuben than
Subway dreck. I don't think the Sub in Subway stands for a Submarine
sandwich... the Sub in Subway means Substandard.

On Wed, 11 Sep 2013 23:17:04 -0700, "Paul M. Cook" >
wrote:

> And I regret it.
>
> It was just awful.
>
> Bread was so dry after the toasting even a quart of water wasn't enough to
> choke that bitch down. I ordered the steak and cheese. I got maybe 1 ounce
> of chopped steak that was so dry I had to blow the dust off. The Provolone
> cheese was tasteless. They had no onions or Whiz.
>
> It was just disgusting.
>
> Why do people eat this crap?
>

Dunno. Maybe it's advertising + $5 Foot Long and eat to live, not
live to eat.

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

On Thu, 12 Sep 2013 00:11:09 -0700 (PDT),
wrote:

> Subway sells ordinary lunchmeat sandwiches on soft Italian bread.
> If that's what you want, fine. Do not deviate from this.

Not fond of white bread and had to eat there a couple of times last
Fall - figured out their 9-Grain Honey Oat was passable... still not a
Subway fan though.

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

On Thu, 12 Sep 2013 05:29:12 -0700, "Paul M. Cook" >
wrote:

> Had it said "cardboard on stale bread" I may have reconsidered.

Interesting that the bread was stale. Based on my limited experience,
I don't think Subway lets that happen very often.

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

On 9/12/2013 11:52 AM, Nancy Young wrote:
> On 9/12/2013 12:49 PM, Ophelia wrote:
>>
>>
>> "Nancy Young" > wrote
>
>>> Holy crow, Jersey Mike's made it that far?? We were just talking
>>> about it (relevent to this thread) and Ron said it's a pretty good
>>> sub shop.
>>>
>>> I thought it was still relatively local.
>>
>> Spoooooookyyyyy they are everywhere and they are coming to get
>> youuuuuuuuuuuuuuuuuuuuuuuuuuuu
>
> Hee. It was a local guy who started opening locations, I didn't
> think there would be locations that far. Obviously he's franchised,
> but it's funny to see. Jersey Mike's has a good reputation, though
> I've never been.
>
> nancy
>

Give a look at Firehouse Subs if you have one nearby, an interesting
approach, and some unusual subs like pulled pork last time we were there.

It was good!

Their corned beef brisket is not bad at all either.

http://www.firehousesubs.com/OurMenu.aspx

On 9/12/2013 12:06 PM, sf wrote:
> On Thu, 12 Sep 2013 00:11:09 -0700 (PDT),
> wrote:
>
>> Subway sells ordinary lunchmeat sandwiches on soft Italian bread.
>> If that's what you want, fine. Do not deviate from this.
>
> Not fond of white bread and had to eat there a couple of times last
> Fall - figured out their 9-Grain Honey Oat was passable... still not a
> Subway fan though.
>

The honey oat is not bad at all, given fast food norms.

Subway is what it is, fast food.

If you're on a road trip it beats fatty fried fare.

On 9/12/2013 12:08 PM, sf wrote:
> On Thu, 12 Sep 2013 05:29:12 -0700, "Paul M. Cook" >
> wrote:
>
>> Had it said "cardboard on stale bread" I may have reconsidered.
>
> Interesting that the bread was stale. Based on my limited experience,
> I don't think Subway lets that happen very often.
>
They try not to. We had one disastrous truck stop experience, but that's
one out of 30 years!

On Thu, 12 Sep 2013 10:39:57 -0600, casa contenta > wrote:

> I think even in Philly these days provolone (the real kind) is preferred.

Oh, good! I've never eaten a Philly cheesesteak in Philly, but I've
eaten them at places that claim to be just like the "real thing".
Even though, visually, they look like they're doing everything right -
I still prefer my own: made at home with deli sliced beef, grilled
onion, topped with provolone and served on a grocery store steak roll
(lightly toasted on the cut side, of course).

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

On Thu, 12 Sep 2013 10:45:23 -0600, casa contenta > wrote:

> Arby's meat is a pre-formed and pressed loaf.

I ate there once back in the day when Arby's advertising first hit the
airwaves and that was the first thing I noticed. Then I noticed how
it tasted - and haven't returned.

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

On Thu, 12 Sep 2013 10:40:13 -0500, George Leppla
> wrote:

> On 9/12/2013 10:35 AM, Ophelia wrote:
>
>
> > I sometimes walk past a Subway and it always look pretty full. I can't give
> > a personal observation because I've never been in, but it must make some
> > people happy.
> >
>
> Once on a road trip, we stopped at a Subway for a breakfast sandwich.
> The girl working there couldn't sell us one because "the omelets haven't
> been defrosted yet".
>
> Never mind.
>
There's some place in Iowa that produces those things. They also
produce the scrambled eggs you eat at those full breakfast type
buffets you find at motels.


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

On Thu, 12 Sep 2013 12:46:25 -0400, Nancy Young
> wrote:

> On 9/12/2013 12:21 PM, Sqwertz wrote:
> > On Thu, 12 Sep 2013 16:35:17 +0100, Ophelia wrote:
> >
> >> I sometimes walk past a Subway and it always look pretty full. I can't give
> >> a personal observation because I've never been in, but it must make some
> >> people happy.
> >
> > People will eventually wise up once they discover places that offer
> > real sandwiches. A favorite chain of mine is Jersey Mikes.
>
> Holy crow, Jersey Mike's made it that far?? We were just talking
> about it (relevent to this thread) and Ron said it's a pretty good
> sub shop.
>
> I thought it was still relatively local.
>

I see they're all over the place.
http://www.jerseymikes.com/locations/

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

On 9/12/2013 12:43 PM, sf wrote:
> On Thu, 12 Sep 2013 10:39:57 -0600, casa contenta > wrote:
>
>> I think even in Philly these days provolone (the real kind) is preferred.
>
> Oh, good! I've never eaten a Philly cheesesteak in Philly, but I've
> eaten them at places that claim to be just like the "real thing".
> Even though, visually, they look like they're doing everything right -
> I still prefer my own: made at home with deli sliced beef, grilled
> onion, topped with provolone and served on a grocery store steak roll
> (lightly toasted on the cut side, of course).
>
Nothing wrong with that home-made version.

I stopped buying frozen SteakUms years ago when they became gristle
delivery mechanisms.

I think I misspoke on the bread they use in Philly, it's Amaroso's.

http://www.amorosobaking.com/

Here we have the Mexican version of steak rolls, called Bolillo rolls -
very similar, very tasty:

http://www.food.com/recipe/mexican-b...al-rolls-12298

Bolillos next to the Tortilla is a staple to Mexico. Nearly every
villiage has a Bakery and every bakery makes Bolillos, Fabulous for
breakfast with a little butter and fresh fruit. Bolillos go stale
quickly and are at their best right from the oven . Great for any meal
where you want a crisp roll

1 package active dry yeast
1 1/3 cups water
1 tablespoon honey
1 tablespoon lard or 1 tablespoon shortening, melted and cooled
1 1/2 teaspoons salt
3 1/4-4 cups flour
1/4 cup cold water
1 teaspoon cornstarch
Directions:

1
Sprinkle yeast over the warm water in a large mixing bowl; stir and let
stand 5 minutes.
2
When the yeast is working a bit stir the honey, lard and salt into the
yeast mixture.
3
Add 2 1/2 cups flour.
4
Mix at low speed and then beat at medium speed until the dough is very
elastic, about 5 minutes.
5
Gradually stir in as much of the remaining flour as needed to make a
soft dough.
6
Knead on floured surface until dough is smooth in texture and very
elastic, 15-20 minutes (use a dough hook on your mixer and knead for
about 10-15 minutes).
7
Place dough in a greased bowl, turn the dough so all surfaces have a
sheen of oil.
8
Cover and let rise in a warm place until it has doubled in size, about 1
hour (I turn on the light in the oven and place the dough in there to
rise, do NOT heat the oven!).
9
Punch the dough down and knead briefly on a floured surface.
10
Divide dough into 10 pieces and roll into balls.
11
Work with the palms of your hands and start at the center of each ball
to roll out into ovals.
12
Each piece should be about 5 1/2" long and 2" in the middle, tapering to
each end.
13
Place rolls on a greased baking sheet, cover and let rise until almost
doubled, about 25 minutes.
14
Meanwhile heat oven to 375F degrees.
15
Mix cornstarch and cold water, heat stirring constantly to boiling, boil
until thickened and clear about 2 minutes.
16
Brush each roll with the cornstarch mixture.
17
Slash each roll down the middle stopping about 1/2" from each end and
cutting about 1/2" deep.
18
Bake until the rolls are brown and sound hollow when tapped, about 30-35
minutes. Remove from baking sheets and cool on racks.
19
Serve warm & fresh from the oven.

On 9/12/2013 12:44 PM, sf wrote:
> On Thu, 12 Sep 2013 10:45:23 -0600, casa contenta > wrote:
>
>> Arby's meat is a pre-formed and pressed loaf.
>
> I ate there once back in the day when Arby's advertising first hit the
> airwaves and that was the first thing I noticed. Then I noticed how
> it tasted - and haven't returned.
>

It's quite nasty, imho, not real beef or even Buddig quality.

On Thu, 12 Sep 2013 12:11:40 -0600, casa contenta > wrote:

> Give a look at Firehouse Subs if you have one nearby, an interesting
> approach, and some unusual subs like pulled pork last time we were there.
>
> It was good!
>
> Their corned beef brisket is not bad at all either.
>
> http://www.firehousesubs.com/OurMenu.aspx

Fremont is going through a major "renovation" of sorts. It was a
bedroom community with no downtown to speak of, so they are creating
one now. Whole Foods just opened and I see a Firehouse Subs is
planned, so I'll make it a point to try it sometime after they open
since I have a reason to be over there from time to time now.
http://locations.firehousesubs.com/locations

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

On Thu, 12 Sep 2013 11:07:32 -0600, casa contenta > wrote:

> On 9/12/2013 10:58 AM, George Leppla wrote:
>
> > Jersey mike's is excellent for a chain... and better than many mom and
> > Pop places.
>
> Well...they are a tad pricey, and in their Philly isn't the authentic
> tasting thing either.

I'd say George's points more than make of for that though.

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

On 9/12/2013 2:51 PM, sf wrote:
> On Thu, 12 Sep 2013 12:46:25 -0400, Nancy Young

>> Holy crow, Jersey Mike's made it that far?? We were just talking
>> about it (relevent to this thread) and Ron said it's a pretty good
>> sub shop.
>>
>> I thought it was still relatively local.
>>
>
> I see they're all over the place.
> http://www.jerseymikes.com/locations/
>
Wow, that is a lot of pending locations.

nancy

On 9/12/2013 12:48 PM, casa contenta wrote:

>
> Of the two biggies, Pats and Genos, which was your personal favorite and
> why?

Neither. They are tourists traps and you can get better at most other
places that make cheesesteaks. I like sliced American on mine, not the
Whiz stuff.

The competition between them is good publicity for both as they both get
a lot of free press. I lived at the other end of the city but certainly
would not make the drive to patronize them once we tried them.

On Thu, 12 Sep 2013 10:30:41 -0600, casa contenta > wrote:

> On 9/12/2013 12:17 AM, Paul M. Cook wrote:
> > And I regret it.
> >
<snip>
> >
> > Why do people eat this crap?
> >
> >
> For one thing the toasting is highly overrated and oversold. It does, as
> you observed, ruin the bread.
>
> That steak and cheese made with double meat would not be bad, though not
> deli sub shop quality.
>
> Try substituting the pepper jack cheese, that has a bit more zip.

We have a good sub chain here - it's called Viking's Giant Submarines.
They begin with good bread (no choices), then put the meat topped with
cheese inside the oven to melt the cheese and crisp up the outside of
the bread. When it comes out, they top it with lettuce and the *best*
dressing that I haven't been able to reproduce (it's their variation
of an Italian vinaigrette dressing). OMG, so yummy! Best of all,
they cook their fries to order so they will make them "well done",
brown and crispy if that's the way you want them. My only complaint
is the salt content in their meats.

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

On 9/12/2013 12:56 PM, sf wrote:
> On Thu, 12 Sep 2013 12:11:40 -0600, casa contenta > wrote:
>
>> Give a look at Firehouse Subs if you have one nearby, an interesting
>> approach, and some unusual subs like pulled pork last time we were there.
>>
>> It was good!
>>
>> Their corned beef brisket is not bad at all either.
>>
>> http://www.firehousesubs.com/OurMenu.aspx
>
> Fremont is going through a major "renovation" of sorts. It was a
> bedroom community with no downtown to speak of, so they are creating
> one now. Whole Foods just opened and I see a Firehouse Subs is
> planned, so I'll make it a point to try it sometime after they open
> since I have a reason to be over there from time to time now.
> http://locations.firehousesubs.com/locations
>

I think you may get a pleasant surprise, at least compared with Subway!

I like the hot subs, especially when they have a team of dedicated kids
doing real work, not just schlepping cold cuts out of a serving table tray.

Interestingly enough sometimes really well-intentioned franchisees go
backwards.

The name Quiznos comes to mind.

Everything is a squirt-bottle sub, yuck.

On 9/12/2013 12:58 PM, sf wrote:
> On Thu, 12 Sep 2013 11:07:32 -0600, casa contenta > wrote:
>
>> On 9/12/2013 10:58 AM, George Leppla wrote:
>>
>>> Jersey mike's is excellent for a chain... and better than many mom and
>>> Pop places.
>>
>> Well...they are a tad pricey, and in their Philly isn't the authentic
>> tasting thing either.
>
> I'd say George's points more than make of for that though.
>
I'd take them A/B over Subway any day, yes.

On Thu, 12 Sep 2013 10:45:23 -0600, casa contenta > wrote:

>On 9/12/2013 7:29 AM, Paul M. Cook wrote:
>> "Dave Smith" > wrote in message
>> ...
>>> On 2013-09-12 9:03 AM, Nancy Young wrote:
>>>
>>>> I've never tried a Subway. They opened one across the street from a
>>>> good old fashioned sub shop in my town. I don't know how they have
>>>> survived. Some people see a name and go with what they know, I guess.
>>>> There's plenty of business to go around.
>>>>
>>>
>>> For a while I worked out of an office that was a few doors down from a
>>> deli where I could get a freshly made sandwich on a fresh roll with a soft
>>> drink for $1.50 . We are going back a few years. Subway opened up around
>>> the corner and there was an Arby's on the same block. I much preferred the
>>> deli sandwiches for quality and the price. Judging from the number of
>>> people who came in at noon for sandwiches, so did a lot of other people.
>>
>> I ate at an Arby's once. I think it was around the time Bill Clinton just
>> got elected. I remember the bread was so fake yellow it surely was food
>> coloring. And the "roast beef" was more like roast beef flavored slices of
>> paper saturated in salt. I was still drinking pints of water hours later as
>> the salt content was so high it made my lips shrivel.
>
>Arby's meat is a pre-formed and pressed loaf.
>
>As such it is, well...loafy...
>
>There is a franchise that used to have a real sliced beef sandwich,
>Hardees, but I think they are all but gone now.

Hardee's is alive and I assume well in North Carolina. I haven't been
to one in years.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On 9/12/2013 1:06 PM, Ed Pawlowski wrote:
> On 9/12/2013 12:48 PM, casa contenta wrote:
>
>>
>> Of the two biggies, Pats and Genos, which was your personal favorite and
>> why?
>
> Neither. They are tourists traps and you can get better at most other
> places that make cheesesteaks. I like sliced American on mine, not the
> Whiz stuff.

Good answer, they are tourist traps - but I liked Pats, iirc.

> The competition between them is good publicity for both as they both get
> a lot of free press. I lived at the other end of the city but certainly
> would not make the drive to patronize them once we tried them.

Not at all.

Are you old enough to recall the automat cafeteria?

Food in a rotating door?

Horn and Hardart's is what I recall from a trip there as a youngster, I
was mesmerized, always wanted to peek through the door and see who was
behind.

On Thursday, September 12, 2013 9:46:25 AM UTC-7, Nancy Young wrote:
> On 9/12/2013 12:21 PM, Sqwertz wrote:
>
> > On Thu, 12 Sep 2013 16:35:17 +0100, Ophelia wrote:
>
> >
>
> >> I sometimes walk past a Subway and it always look pretty full. I can't give
>
> >> a personal observation because I've never been in, but it must make some
>
> >> people happy.
>
> >
>
> > People will eventually wise up once they discover places that offer
>
> > real sandwiches. A favorite chain of mine is Jersey Mikes.
>
>
>
> Holy crow, Jersey Mike's made it that far?? We were just talking
>
> about it (relevent to this thread) and Ron said it's a pretty good
>
> sub shop.
>
>
>
> I thought it was still relatively local.
>
>
>
> nancy

We just had one open here in Gig Harbor, WA. My husband was pretty impressed with their Philly Cheese Steak...

On 9/12/2013 1:11 PM, sf wrote:
> On Thu, 12 Sep 2013 10:30:41 -0600, casa contenta > wrote:
>
>> On 9/12/2013 12:17 AM, Paul M. Cook wrote:
>>> And I regret it.
>>>
> <snip>
>>>
>>> Why do people eat this crap?
>>>
>>>
>> For one thing the toasting is highly overrated and oversold. It does, as
>> you observed, ruin the bread.
>>
>> That steak and cheese made with double meat would not be bad, though not
>> deli sub shop quality.
>>
>> Try substituting the pepper jack cheese, that has a bit more zip.
>
> We have a good sub chain here - it's called Viking's Giant Submarines.
> They begin with good bread (no choices), then put the meat topped with
> cheese inside the oven to melt the cheese and crisp up the outside of
> the bread. When it comes out, they top it with lettuce and the *best*
> dressing that I haven't been able to reproduce (it's their variation
> of an Italian vinaigrette dressing). OMG, so yummy! Best of all,
> they cook their fries to order so they will make them "well done",
> brown and crispy if that's the way you want them. My only complaint
> is the salt content in their meats.
>

I looked them up on Yelp and Menu Pages - wow, 4-5 star ratings no less!

....but not for atmosphere, lol...

I like the look of the Vietnamese bahn mi chicken sandwich. And that
bread looks awesome. Local spots like that are always the best, because
they have to be.

On 9/12/2013 1:14 PM, The Cook wrote:
> On Thu, 12 Sep 2013 10:45:23 -0600, casa contenta > wrote:
>
>> On 9/12/2013 7:29 AM, Paul M. Cook wrote:
>>> "Dave Smith" > wrote in message
>>> ...
>>>> On 2013-09-12 9:03 AM, Nancy Young wrote:
>>>>
>>>>> I've never tried a Subway. They opened one across the street from a
>>>>> good old fashioned sub shop in my town. I don't know how they have
>>>>> survived. Some people see a name and go with what they know, I guess.
>>>>> There's plenty of business to go around.
>>>>>
>>>>
>>>> For a while I worked out of an office that was a few doors down from a
>>>> deli where I could get a freshly made sandwich on a fresh roll with a soft
>>>> drink for $1.50 . We are going back a few years. Subway opened up around
>>>> the corner and there was an Arby's on the same block. I much preferred the
>>>> deli sandwiches for quality and the price. Judging from the number of
>>>> people who came in at noon for sandwiches, so did a lot of other people.
>>>
>>> I ate at an Arby's once. I think it was around the time Bill Clinton just
>>> got elected. I remember the bread was so fake yellow it surely was food
>>> coloring. And the "roast beef" was more like roast beef flavored slices of
>>> paper saturated in salt. I was still drinking pints of water hours later as
>>> the salt content was so high it made my lips shrivel.
>>
>> Arby's meat is a pre-formed and pressed loaf.
>>
>> As such it is, well...loafy...
>>
>> There is a franchise that used to have a real sliced beef sandwich,
>> Hardees, but I think they are all but gone now.
>
> Hardee's is alive and I assume well in North Carolina. I haven't been
> to one in years.
>
So they are, as a cheap knock-off of Carl's Jr. I see.

No more roast beef sandwich on the menu, too bad.

Do you have Roy Rogers in your area?

They may be the lone remaining real roast beef fast food sandwich I know
of, and they're mostly regional to the east coast.

http://royrogersrestaurants.com/food

Apparently they have a way to make cheap meat (eye round) taste good:

http://www.food.com/recipe/roy-roger...andwich-417037

3 1/4 ounces beef eye round (USDA Choice)
2 ounces kaiser rolls (Maier's Italian)
2 tablespoons beef broth (or canned Consomme)
1 tablespoon barbecue sauce (Open Pit Regular)
1 tablespoon horseradish sauce (Creamy)
Directions:

1
Preheat oven to 225°F Insert an oven safe remote thermometer into the
center of the roast and program the thermometer to alert at 115°F Place
the roast on a rack over a foil lined baking pan. Slow roast in the oven
uncovered until the thermometer alerts. Turn the temperature of the oven
down to 175F and continue roasting. The idea is that this tough cut of
meat will become most tender if slow roasted with an internal temp under
122F as long as possible.
2
Change the alert temperature of the thermometer without opening the oven
to 130°F When the alert is reached remove the roast from the oven and
let rest inside an unsealed gallon sized ziploc baggie. This will
capture the juices while resting. The roast will be pink throughout.
This is how it should look at this point.
3
When the roast is room temperature, seal the baggie and place in the
refrigerator over night. The cold temperature will help enable thin slicing.
4
Reserving the juices in the ziploc baggie, slice 3.2 oz of beef for each
sandwich to be made. (I purchased a Harbor Freight deli slicer for $65
on Ebay). Heat the beef broth or consomme in a saucepan until simmering
and add in the reserved juices. When the sauce is simmering place the
cut beef on a skimmer and dunk into the hot broth for 30 to 45 seconds.
This will finish cook the beef, add the flavor of Roy's sandwiches
without toughening the meat. Anything over a minute will toughen the
meat. A Roy's employee acknowledged this is how they finished the beef.
5
Place the meat directly from the broth on an untoasted bun bottom. Spoon
a tablespoon of broth onto the top bun. Add barbecue sauce and horsey sauce.

On 9/12/2013 1:20 PM, merryb wrote:
> On Thursday, September 12, 2013 9:46:25 AM UTC-7, Nancy Young wrote:
>> On 9/12/2013 12:21 PM, Sqwertz wrote:
>>
>>> On Thu, 12 Sep 2013 16:35:17 +0100, Ophelia wrote:
>>
>>>
>>
>>>> I sometimes walk past a Subway and it always look pretty full. I can't give
>>
>>>> a personal observation because I've never been in, but it must make some
>>
>>>> people happy.
>>
>>>
>>
>>> People will eventually wise up once they discover places that offer
>>
>>> real sandwiches. A favorite chain of mine is Jersey Mikes.
>>
>>
>>
>> Holy crow, Jersey Mike's made it that far?? We were just talking
>>
>> about it (relevent to this thread) and Ron said it's a pretty good
>>
>> sub shop.
>>
>>
>>
>> I thought it was still relatively local.
>>
>>
>>
>> nancy
>
> We just had one open here in Gig Harbor, WA. My husband was pretty impressed with their Philly Cheese Steak...
>

I may have to swing back for another go, it's been almost a year. It
certainly out-textured Subway's "meat".

On Thu, 12 Sep 2013 12:31:44 -0600, casa contenta > wrote:

> If you're on a road trip it beats fatty fried fare.

Agreed... however, during our 40 day see the USA trip last Fall - I
decided that I'd rather eat at Denny's for lunch if it was at all
possible. I ate there enough to find things on their menu that I
liked and repeated. One piece of information I discovered (when
talking to a manager) was that bread is purchased locally, so I had a
patty melt on marble rye once - which was a real treat for me.

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

John Kuthe wrote:
>
> On Wed, 11 Sep 2013 23:17:04 -0700, "Paul M. Cook" >
> wrote:
>
> >And I regret it.
> >
> >It was just awful.
> >
> >Bread was so dry after the toasting even a quart of water wasn't enough to
> >choke that bitch down. I ordered the steak and cheese. I got maybe 1 ounce
> >of chopped steak that was so dry I had to blow the dust off. The Provolone
> >cheese was tasteless. They had no onions or Whiz.
> >
> >It was just disgusting.
> >
> >Why do people eat this crap?
> >
>
> Their bread is crap. It's like Wonder bread. Freshly baked or not,
> crappy breaad is still crappy bread. And I'm sure they get the
> cheapest sandwish contents that they can to support their corporate
> profits.
>
> But it's better than starving, and certainly better than anything
> McCraps makes!
>
> John Kuthe...

And both Subway and McDonalds are remaining in business and making
tons of money despite you two and your baby nonsense reviews of their
food. Why don't you two open your own restaurant, make the better
food, and get rich? ;0

G.

G.

On 9/12/2013 3:16 PM, casa contenta wrote:

> Are you old enough to recall the automat cafeteria?
>
> Food in a rotating door?
>
> Horn and Hardart's is what I recall from a trip there as a youngster, I
> was mesmerized, always wanted to peek through the door and see who was
> behind.

Oh, yeah. It was a big treat to eat there when we went "downtown" to
shop with my mother. My Aunt Emily was a cashier at H&H for many years
too. They went from the Automat to a cafeteria style later but they
eventually fell on hard times. IIRC, they had a frozen food line for a
while.

On Thursday, September 12, 2013 12:35:02 PM UTC-7, casa contenta wrote:
> On 9/12/2013 1:14 PM, The Cook wrote:
>
> > On Thu, 12 Sep 2013 10:45:23 -0600, casa contenta > wrote:
>
> >
>
> >> On 9/12/2013 7:29 AM, Paul M. Cook wrote:
>
> >>> "Dave Smith" > wrote in message
>
> >>> ...
>
> >>>> On 2013-09-12 9:03 AM, Nancy Young wrote:
>
> >>>>
>
> >>>>> I've never tried a Subway. They opened one across the street from a
>
> >>>>> good old fashioned sub shop in my town. I don't know how they have
>
> >>>>> survived. Some people see a name and go with what they know, I guess.
>
> >>>>> There's plenty of business to go around.
>
> >>>>>
>
> >>>>
>
> >>>> For a while I worked out of an office that was a few doors down from a
>
> >>>> deli where I could get a freshly made sandwich on a fresh roll with a soft
>
> >>>> drink for $1.50 . We are going back a few years. Subway opened up around
>
> >>>> the corner and there was an Arby's on the same block. I much preferred the
>
> >>>> deli sandwiches for quality and the price. Judging from the number of
>
> >>>> people who came in at noon for sandwiches, so did a lot of other people.
>
> >>>
>
> >>> I ate at an Arby's once. I think it was around the time Bill Clinton just
>
> >>> got elected. I remember the bread was so fake yellow it surely was food
>
> >>> coloring. And the "roast beef" was more like roast beef flavored slices of
>
> >>> paper saturated in salt. I was still drinking pints of water hours later as
>
> >>> the salt content was so high it made my lips shrivel.
>
> >>
>
> >> Arby's meat is a pre-formed and pressed loaf.
>
> >>
>
> >> As such it is, well...loafy...
>
> >>
>
> >> There is a franchise that used to have a real sliced beef sandwich,
>
> >> Hardees, but I think they are all but gone now.
>
> >
>
> > Hardee's is alive and I assume well in North Carolina. I haven't been
>
> > to one in years.
>
> >
>
> So they are, as a cheap knock-off of Carl's Jr. I see.
>
>
>
> No more roast beef sandwich on the menu, too bad.
>
>
>
> Do you have Roy Rogers in your area?
>
>
>
> They may be the lone remaining real roast beef fast food sandwich I know
>
> of, and they're mostly regional to the east coast.
>
>
>
> http://royrogersrestaurants.com/food
>
>
>
> Apparently they have a way to make cheap meat (eye round) taste good:
>
>
>
> http://www.food.com/recipe/roy-roger...andwich-417037
>
>
>
> 3 1/4 ounces beef eye round (USDA Choice)
>
> 2 ounces kaiser rolls (Maier's Italian)
>
> 2 tablespoons beef broth (or canned Consomme)
>
> 1 tablespoon barbecue sauce (Open Pit Regular)
>
> 1 tablespoon horseradish sauce (Creamy)
>
> Directions:
>
>
>
> 1
>
> Preheat oven to 225�F Insert an oven safe remote thermometer into the
>
> center of the roast and program the thermometer to alert at 115�F Place
>
> the roast on a rack over a foil lined baking pan. Slow roast in the oven
>
> uncovered until the thermometer alerts. Turn the temperature of the oven
>
> down to 175F and continue roasting. The idea is that this tough cut of
>
> meat will become most tender if slow roasted with an internal temp under
>
> 122F as long as possible.
>
> 2
>
> Change the alert temperature of the thermometer without opening the oven
>
> to 130�F When the alert is reached remove the roast from the oven and
>
> let rest inside an unsealed gallon sized ziploc baggie. This will
>
> capture the juices while resting. The roast will be pink throughout.
>
> This is how it should look at this point.
>
> 3
>
> When the roast is room temperature, seal the baggie and place in the
>
> refrigerator over night. The cold temperature will help enable thin slicing.
>
> 4
>
> Reserving the juices in the ziploc baggie, slice 3.2 oz of beef for each
>
> sandwich to be made. (I purchased a Harbor Freight deli slicer for $65
>
> on Ebay). Heat the beef broth or consomme in a saucepan until simmering
>
> and add in the reserved juices. When the sauce is simmering place the
>
> cut beef on a skimmer and dunk into the hot broth for 30 to 45 seconds.
>
> This will finish cook the beef, add the flavor of Roy's sandwiches
>
> without toughening the meat. Anything over a minute will toughen the
>
> meat. A Roy's employee acknowledged this is how they finished the beef.
>
> 5
>
> Place the meat directly from the broth on an untoasted bun bottom. Spoon
>
> a tablespoon of broth onto the top bun. Add barbecue sauce and horsey sauce.

A person (Damsel?)who used to post here gave a recipe for Chicago Beef Sandwiches that is really good- I highly recommend it...

On Thursday, September 12, 2013 12:52:50 PM UTC-5, Brooklyn1 wrote:
> Ed Pawlowski wrote:
> >I'm amazed that they have so many locations and as a corporation seem
> >to be doing very well.
> Just proves what I've always said... the masses have TIAD. I've
> never eaten at Subway but I did walk into the new one that recently
> opened in town. I did a quick look-see and exited... first thing I
> noticed was it smelled foul, not at all like deli meats, and when I
> looked at what they were slicing it was that weird pressed meat that
> makes SPAM seem like a fine ham... I'd rather have a SPAM reuben than
> Subway dreck. I don't think the Sub in Subway stands for a Submarine
> sandwich... the Sub in Subway means Substandard.

If they were slicing any meat, you weren't in a Subway. All their meat
(and I'm guessing most of their condiments) come in pre-sliced and
portioned.

On Thu, 12 Sep 2013 12:53:50 -0600, casa contenta > wrote:

>
> Here we have the Mexican version of steak rolls, called Bolillo rolls -
> very similar, very tasty:
>
> http://www.food.com/recipe/mexican-b...al-rolls-12298
>
> Bolillos next to the Tortilla is a staple to Mexico. Nearly every
> villiage has a Bakery and every bakery makes Bolillos, Fabulous for
> breakfast with a little butter and fresh fruit. Bolillos go stale
> quickly and are at their best right from the oven . Great for any meal
> where you want a crisp roll

They most certainly do get stale quickly - but we're lucky enough to
see them everywhere from the corner Mexican markets to the huge chain
grocery store bakeries - always bought as singles. They're the
perfect size for most sandwiches, but they just aren't "right" (IMO)
for a Philly Steak Sandwich. That's my story and I'm stickin' to it.


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

On 9/12/2013 1:38 PM, sf wrote:
> On Thu, 12 Sep 2013 12:31:44 -0600, casa contenta > wrote:
>
>> If you're on a road trip it beats fatty fried fare.
>
> Agreed... however, during our 40 day see the USA trip last Fall - I
> decided that I'd rather eat at Denny's for lunch if it was at all
> possible. I ate there enough to find things on their menu that I
> liked and repeated. One piece of information I discovered (when
> talking to a manager) was that bread is purchased locally, so I had a
> patty melt on marble rye once - which was a real treat for me.
>
Good tip, thanks.

We end up there in the AM if not in the mood to trailer cook, but when
camping we're always to our sight by late lunch. I had no idea they
sourced locally, good on them.

On 9/12/2013 1:38 PM, Gary wrote:
> John Kuthe wrote:
>>
>> On Wed, 11 Sep 2013 23:17:04 -0700, "Paul M. Cook" >
>> wrote:
>>
>>> And I regret it.
>>>
>>> It was just awful.
>>>
>>> Bread was so dry after the toasting even a quart of water wasn't enough to
>>> choke that bitch down. I ordered the steak and cheese. I got maybe 1 ounce
>>> of chopped steak that was so dry I had to blow the dust off. The Provolone
>>> cheese was tasteless. They had no onions or Whiz.
>>>
>>> It was just disgusting.
>>>
>>> Why do people eat this crap?
>>>
>>
>> Their bread is crap. It's like Wonder bread. Freshly baked or not,
>> crappy breaad is still crappy bread. And I'm sure they get the
>> cheapest sandwish contents that they can to support their corporate
>> profits.
>>
>> But it's better than starving, and certainly better than anything
>> McCraps makes!
>>
>> John Kuthe...
>
> And both Subway and McDonalds are remaining in business and making
> tons of money despite you two and your baby nonsense reviews of their
> food. Why don't you two open your own restaurant, make the better
> food, and get rich? ;0
>
> G.
>
> G.
>
Red the thread, a lot of other people had just that idea and there are
some great choices out there now.

On 9/12/2013 1:41 PM, Ed Pawlowski wrote:
> On 9/12/2013 3:16 PM, casa contenta wrote:
>
>> Are you old enough to recall the automat cafeteria?
>>
>> Food in a rotating door?
>>
>> Horn and Hardart's is what I recall from a trip there as a youngster, I
>> was mesmerized, always wanted to peek through the door and see who was
>> behind.
>
> Oh, yeah. It was a big treat to eat there when we went "downtown" to
> shop with my mother. My Aunt Emily was a cashier at H&H for many years
> too. They went from the Automat to a cafeteria style later but they
> eventually fell on hard times. IIRC, they had a frozen food line for a
> while.

It was magic to me, just magic.

I don't know if that concept made it out to other cities or not, was it
just a Philly thing?