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.