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Entries from Talk tagged with 'hoagies'
Hoagies, Subs, Whatever: Recipe for Chewy Crusty Soft Rolls?
Yes, I want all those things. I love a roll that is crusty/chewy on the outside, where you kind have to use your teeth to tear off a bite, but not so much you break a tooth. Definitely not ciabatta-y or baguette-y. I want 'em light and soft on the inside, but not so much that it gets soggy if used for meatball, sausage or pulled pork sandwiches (I'm doing meatball this time, but I do all these things pretty regularly). Definitely not too dense and/or doughy, and not like a burger bun.
Around here, the ones I like are usually sold as hoagie or kaiser rolls, but let's face it... what you'll actually find in the bag when you get home is totally random depending on where you bought 'em.
Making these tonight, so a sponge starter is fine as long as it's only about six-hours max. I don't have time for a longer 12- or 24-hour version this time around. Any suggestions?
Nice Philadelphia Girl Seeks Decent Hoagie In NYC
So, as you pointed out in your book, _A Slice of Heaven_, Philly doesn't get pizza right. But what Philadelphia _definitely_ gets right, is the hoagie. I dream of a nice Amoroso's roll loaded with ham, genoa salami, capicolla, and provi, peppers, onion, tomato and lettuce. It's not difficult. But for some reason, New York just can't get it right. I understand the Amoroso's rolls, but what's the deal with the lunch meat? My "hoagie" came with 2 pieces of ham and 2 pieces of provolone. Not only was there barely anything on it, but they were just slapped there. Big square pieces of meat cut thick enough to throw in a frying pan and feed me for the week. So I ask you, Ed, fellow Eaters, where in NY can I get a serious hoagie?
^ Exhibit A: witness the hoagie abuse...
^ Exhibit B: a proper hoagie with a serious amount of meat, nicely folded with love onto a high-quality roll.
