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Originally Posted by Leto
Those cheesesteaks are making me hungry. Are you familiar with term Hoagie? Apparantly this is a Philly version of a submarine sandwhich. I had a chap from Harrisburg PA in my first year residence, who tried to re-educate us poor Canucks viz hoagies and submarines. But I think that there is a fine distinction.
Hoagies look like they have warmed meat and melted cheese & onions included, while subs can have that but tend to me more cold meat sammiches.
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Well since I grew up and still live in Philadelphia, I claim some expertise in the subject of hoagies. Hoagies are always with cold coldcuts, never warmed up; includes a great crusty roll and various meats depending on the type of hoagie (Italian, "exotic" Italian, ham, corned beef, roast beef, turkey, tuna, cheese only, etc) plus lettuce, tomato, onions, peppers, cheese...choose which ones and what type. If you toast it, it becomes a grinder. The "submarine" term is even used around here sometimes, and it pretty much refers to a standard hoagie though the term is really foreign to Philly.
Quote:
Originally Posted by Willravel
Beluga caviar, which up until recently was banned because it was endangered. I used to eat it on that especially rare occasion on fresh sourdough from San Francisco which was lightly coated with oil and then baked at a low temperature for just a bit. I've not had any since before the ban, but I may get some for a dinner party in the fall.
This photo is really quite perfect. It takes me back to the first time I watched James Bond, and idolized him, which is why I tried caviar originally. The nice thing is that you can have it on toast in one hand while you pat yourself on the back with the other. 
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I also love caviar. That fishy oily crunch is a wonderful taste and texture. I usually like it on a nice thin piece of good toasted bread or a cracker, first covered with a thin spread of cream cheese, then drizzle or spoon on the caviar...I like the cream cheese taste plus it holds the fish eggies secured while you're shoving it into your mouth; I also like a little chopped onion and chopped hardboiled egg on it sometimes...sort of standard ways to offer caviar.
Lately I'm also finding the use of good caviar on sushi rolls to be quite to my liking...and I don't mean just the tobiko and salmon eggs, but even traditional caviars are being included on sushi around here...as if sushi wasn't already expensive enough.