Serious Eats - seriouseats.com

If you're ever in Seattle, don't miss out on Tubs Subs: http://www.tubssubs.com/

Dressed poboys do not typically include mustard or onions. The lettuce must be shredded and in my opinion, soft butter on the bread prior to mayo. One famous bread producer is Leidenheimer bakery.

now i'm ready to hop a flight back home to New Jersey and head into Edison to the Tastee sub shop for one of their amazing sandwiches!!!

BTW, does anyone else feel like singing Adam Sandler's Lunchlady song after reading this? (while wiping the drool from my chin)

hoagies and grinders, hoagies and grinders!

I never really got into the italian beef when I went to school in Chicago. I guess I gravitated more towards hot dogs (R.I.P. Devil Dogs), gyros (yeeros)and stuffed pizza (Giordanos) those days. I always found it too soggy, even when dry. I think that's why I never get tomato in my subs or sandwiches unless the bread is thick and crusty. Now that I am in NY I tend to eat hoagies from the corner bodegas.

I am a Philly Roast Pork Italian fan deluxe. Especially DiNic's and Tony Luke's. However, on a recent trip to New Orleans I sampled a Shrimp Po Boy at a little gem of a sandwich shop call Domilise's that came very close to dethroning those Brotherly Love treasures. Here's a peek:

http://www.flickr.com/photos/pauliegee/sets/72157606497780402/

Ciao,

Paulie Gee

agree with the above comments on grinders -- you can get cold AND hot, at least you can in concord, ma where i grew up!

i always preferred the steak tip and peppers grinder (hot).

Nice roundup, Jenn. I had to go get a sandwich for lunch after this! Any post that does that is a post that hit the mark.

I'm sorry you have to deal with this. This happens to me way too often. I just joined Flickr for groups that I'm associated with, but it was against my better judgement. It doesn't seem to matter though, as I've had photos lifted right off my blog, as I'm assuming you did.

In this day and age when the web is exploding with food porn, recipes, info, etc, it's bound to happen. That doesn't make it right. Because of this, new, and I'm ashamed to say seasoned bloggers, think that everything is free for the taking.This just isn't so. Not only are photographs copyrighted, but certain recipes are too. Even though a recipe's ingredient list can't be copyrighted per se, (there are exceptions to this rule) the rest of the copy can. Big cookbook celebrities have copyright notices in the front of their books, but that doesn't seem to stop some thieves from typing out a recipe word-for-word, with little to no thought to read the fine print.

I write for an e-zine magazine that owns the copyrights on all material for the first year. I've had many bloggers think that because it is JUST a recipe they can cut & paste it onto their own site and make it theirs. There's a copyright notice at the bottom of every one of my articles/recipes stating this, but they've had the nerve to copy everything BUT the notice! Some will credit me, some leave a link, others do nothing. The company has a cease & desist letter that we send out demanding it be taken off-line. Some have argued with us, most back off.

It's very frustrating to deal with. I feel for you. It's a violation, but try proving it. It wastes precious time and effort to fight for what's rightfully ours, and it ultimately reduces our trust in our fellow men/bloggers.

Anyway...my rant is over. I hope you get to the bottom of this. Nice blog BTW. I can see why...oh, never mind!

DUDE! Considering you seem to be concentrating on east coast eats, I am SHOCKED you didn't mention Fat Sandwiches! They may not be well known outside of Jersey, but you don't have to be a Rutger's graduate have experience this gluttonous heaven on bread! My alma matter's joint.

Beef on weck!

If Banh Mi is there, why aren't Cubans or Tortas on there either? BTW Banh mis is awesome. Mmmmm... Pate, pork roll, pickled dikon and aioli on toasted baguette is heaven.