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Path: utzoo!linus!decvax!harpo!eagle!mhuxl!houxm!ihnp4!ihldt!bnp
From: bnp@ihldt.UUCP
Newsgroups: net.cooks
Subject: Re: A new question: regional cookery
Message-ID: <2077@ihldt.UUCP>
Date: Fri, 4-Nov-83 09:59:51 EST
Article-I.D.: ihldt.2077
Posted: Fri Nov  4 09:59:51 1983
Date-Received: Mon, 7-Nov-83 01:25:22 EST
References: <304@ut-sally.UUCP> <697@ihuxl.UUCP>
Organization: AT&T Bell Labs, Naperville, Il
Lines: 27


	The first thing that comes to my mind when I think of food
available in some places but not in others are Philadelphia style
cheesesteaks and hoagies. (Not submarines, grinders or torpedoes,
but hoagies!)

	A cheesesteak is a hot sandwich of thinly sliced beef, with
melted provolone (I think?) cheese.  A modification is the cheesesteak
hoagie which includes sliced tomatoes, shredded lettuce, LOTS of raw onions
and optionally, hot peppers.  It is served on a long hard Italian roll
and is invariably swimming in its own oil.

	A hoagie is a mixed cold meat sandwich, also served on a long
Italian roll.  The contents usually include several types of salami,
several types of spiced ham, provolone cheese, shredded lettuce, sliced
tomatoes, oil and optionally hot peppers. NO pickles!

	Again, this is low brow eating, but for anyone who has ever
spent time in Phila., its Heaven on Earth.  If you're ever in the area,
I would suggest Pudge's on DeKalb Pike (Rt. 202) just north of
Norristown, Pa.

			Why am I in Chicago?
				Bruce Peters
				...!ihnp4!ihldt!bnp
				AT&T Bell Laboratories
				Naperville, Ill.