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From: pc@hplabsb.UUCP (Patricia Collins)
Newsgroups: net.cooks
Subject: Re: A new question: regional cookery
Message-ID: <1932@hplabsb.UUCP>
Date: Sun, 6-Nov-83 19:39:48 EST
Article-I.D.: hplabsb.1932
Posted: Sun Nov  6 19:39:48 1983
Date-Received: Tue, 8-Nov-83 20:59:42 EST
References: <304@ut-sally.UUCP> <697@ihuxl.UUCP>, <2077@ihldt.UUCP>
Organization: Hewlett Packard Labs, Palo Alto CA
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	re: Philadelphia Cuisine

	Hoagies are a treat.  Two KEY aspects of The Hoagie which
	were not mentioned are:
		1. Seasonings: something like oregano and basil,
		with a little black pepper.  Add this to any
		sandwich and it's an improvement!

		2. Bread:  The Italian bread (not sourdough or French)
		should have a little of the interior bread removed.

		These two factors are essential to the Philadelphia
		Hoagie.

	As for Cheesesteaks... my mouth waters to remember them!
	Again, Italian rolls are a must.  However, the ones I
	remember had "smothered" onions, not raw ones.  (Smothered
	onions are lightly sauted onions, seasons slightly with salt
	and pepper, cooked in the same oil used to brown the steak.)

					Born and Raised in Philly,
						Patricia Collins
						hplabs