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Old 10-26-2006, 08:50 AM   #16
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Quote:
Originally posted by tpsreports2424


I've heard people say that all the time..
that's because people who aren't from the new york city area try to put on their best new york/new jersey accent, thus "joisey", but people from the area don't actually say it like that... or so we think


oh, and yea... philly can suck it.
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Old 10-26-2006, 09:39 AM   #17
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This thread needs a southerner's interpretation

I hear people call it "Joisey" a lot.


Down here we say "subs" not heros or hoagies.
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Old 10-26-2006, 10:20 AM   #18
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i'm a hero guy myself.

subs go under water
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Old 10-26-2006, 02:55 PM   #19
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spending 25 years in Brooklyn, we called them "heros". But having since move to westchester county, about an hour north of brooklyn, they are called "wedges"....it sounds stupid to me.
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Old 10-26-2006, 04:56 PM   #20
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It's a damn hoagie people.

And New York can suck it, Headache you bum.
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Old 10-26-2006, 06:07 PM   #21
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For these "hero " and "sub" people:

Quote:
Hoagies 101

This is a real Italian Hoagie from Fanti's in N.E. Philadelphia at Martins Mill and Rising Sun. If you've had a real hoagie, you'll immediately taste the difference from cheap imitations.

It all starts with a loaf of Italian bread. After slicing horizontally, dough is gutted from the inside to form a pocket. Removing some of this dough also helps prevent the bread from overwhelming the contents. Next, the inside of the roll receives a squirt of extra virgin olive oil. Following this step, the thinly sliced meats (imported ham, Genoa salami and cappicola) are applied. Next comes the provolone cheese. Experts will tell you that placing the cheese toward the center of the sandwich helps prevent it from sticking to the roof of the mouth. Shredded lettuce, sliced tomatoes and chopped onions are then placed uniformly. Chopped onions are mandatory for that burst of onion flavor that sliced onions can't provide. Sliced onions also get caught between the teeth. Uniformity in building a hoagie is important for consistent taste. Finally, another squirt of the olive oil and a generous sprinkle of oregano to finish things off.

An Italian hoagie is best eaten after a minimum of one hour to allow the ingredients to blend. An alternative is to place the hoagie in an oven for a few minutes to hasten this process. At this point, the hoagie becomes a grinder like the one pictured below. There you have it, the makings of a great sandwich from someone who has consumed his share (and then some).



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Old 10-26-2006, 07:46 PM   #22
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Old 10-26-2006, 09:21 PM   #23
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I should post some of the you know you're from Indiana list it makes me very happy inside because I miss Indiana so much


That being said, we (in Indiana) call them subs, but today, in Texas, I heard someone say hoagie and I was like
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