These meatballs definitely have spaghetti sauce on them, so I can't use them with rice/sweet sour sauce or tacos or anything else that "spaghetti sauce" doesn't go with.
Actually in the South Jersey suburbs of Philadelphia, it's hoagies.Heros? On Long Island? Thought you were all "sub" people like we are in Jersey.
Actually in the South Jersey suburbs of Philadelphia, it's hoagies.
Technically, the bread is only really different in Louisiana, and you can't quite replicate it without the right tools. The reason is that the difference in texture, while partly caused by the recipe, is also affected by the relative humidity when proofing and baking; traditional bread ovens in South Louisiana have steam jets to keep the air inside the oven very humid. That's why New-Orleans-style French bread has that unique shattering crust and light soft interior. (You can come close by baking the bread with a pan of water in the oven, but it's not exactly the same.)Po' Boys use a different bread than most subs. Up North we called them "Italians" cuz our family and extended family just got Italian subs. The bread on those was pretty bland though.
One of the few things the North could borrow from the South is Po' Boy bread. They should have just taken those recipes when the Union was formed. The South are still stung about that whole war anyway, so it'd make no difference. I actually have nothing to say about meatballs!
We have fantastic bread here in the nyc metro area that can’t be replicated anywhere, we even flew to Hawaii with loaves. Folks who move away always stock up when visiting.Po' Boys use a different bread than most subs. Up North we called them "Italians" cuz our family and extended family just got Italian subs. The bread on those was pretty bland though.
One of the few things the North could borrow from the South is Po' Boy bread. They should have just taken those recipes when the Union was formed. The South are still stung about that whole war anyway, so it'd make no difference. I actually have nothing to say about meatballs!
I'm not sure about other areas of the state, but in the Buffalo, Rochester, and Binghamton areas, they are subs.Hoagies might be upstate NY (I don't know). But on Long Island and in the boroughs they are called heros.
They are hoagies here in Philly unless it's hot then it's a grinder.
God forbid you say this on the Dis, but it's very regional and you do have to pay for your plate (or your hoagie, sub, grinder, etc.)
“Can’t be replicated anywhere”? I have a lab and a team of bread scientists standing by right this minute willing to put that to the test.We have fantastic bread here in the nyc metro area that can’t be replicated anywhere, we even flew to Hawaii with loaves. Folks who move away always stock up when visiting.
Part of the process involves reciting the recipe in a Cajun accent to the tune of jazz band. OptIonal: shake a gator‘s claw over the length of the pan. You DON’T have to wear overalls, that’s a common misconception.Technically, the bread is only really different in Louisiana, and you can't quite replicate it without the right tools. The reason is that the difference in texture, while partly caused by the recipe, is also affected by the relative humidity when proofing and baking; traditional bread ovens in South Louisiana have steam jets to keep the air inside the oven very humid. That's why New-Orleans-style French bread has that unique shattering crust and light soft interior. (You can come close by baking the bread with a pan of water in the oven, but it's not exactly the same.)