[Sca-cooks] Dinner Tonight

[johnna holloway]

What's funny about these is that my son will eat
more like devour these but he won't touch the national
subway chain sandwiches that aren't grilled.

This local place is a going concern and being located just
down the street from the ice rinks (hockey on two rinks
24 hours a day or as near to it as possible) does a big
business in takeout and eat in. What I know about their
history is what's up on the website and on their menus.
Given the history of the labor pool in and around Detroit,
it's hard to say where or why they are grinders in Michigan.

I am reminded of that Sandwich show that was on last month on PBS
but I failed to pay the 75 dollars for the book. I figure one
of these days it will be available for a more reasonable price.

Johnnae llyn Lewis  Johnna Holloway

"Phil Troy/ G. Tacitus Adamantius" wrote:
>
> Also sprach johnna holloway:
> >All of what the Master there said except our
> >local place runs them through an oven and grills them
> >so they are all toasted and the cheese is melted.
>
> Ah, memories of Cuban Sandwiches (whose name in Spanish I've
> forgotten, if I ever knew it). Slightly flattened from the sandwich
> grilling machine often used -- it looks like an industrial iron and
> does both sides at once. Usually involving roast pork, thinly sliced,
> with ham, salami, some form of cheese, pickle slices, butter, mustard
> and mayo. I'm probably leaving out some total essential, but since
> this is a cooked item, there is an absence of the salad-ey garnishes
> of lettuce and tomato.
>
> >The History of  Mancino's Grinders and Pizza
> >
> >The term "Grinder" can be traced back to the east coast,
> >where during WWI, Italian immigrants set up sandwich shops
> >close to the shipyards.
>
> I'd be curious as to whether this applies to area housing the
> Brooklyn Navy Yard, which once had a large Italian immigrant
> community, but where, so far as I know, these sandwiches are
> invariably known as heroes. But then other large Eastern port cities
> could have evolved grinders as described.
>
> I fear for the nationalization of the regional term, sub, due both in
> part to a rather aggressively rampant regionalism, and to more than
> one now-national chain that sells them.
>
> Adamantius, devotee of prosciutto _or_ sopressata with roasted
> peppers and mozzarella, not grilled