[Sca-cooks] Meatball subs-OOP

[Phil Troy / G. Tacitus Adamantius]

On Sep 15, 2006, at 2:36 PM, Saint Phlip wrote:

> So, I'm sitting here nuking up some pre-cooked frozen Swedish
> meatballs, over some leftover noodles, with some leftover gravy, and
> got to thinking-
>
> Why a meatball sub?
>
> I mean, I can understand slices of meatloaf, or slices of pretty near
> anything that's essentially flat being put on a sub or other sandwich,
> but meatballs are round and usually rather firm- I'd think the things
> would squirt out of your sandwich if you aren't pretty careful.
>
> So could someone, preferably an aficionado tell me,
>
> Why Meatball Subs (Grinders, Hoagies, etc)

Well, bearing in mind that most genuine Italian meatball-eaters, both  
in the US and in Italy, generally do tend to eat them more with bread  
than with pasta, it's probably just an expedient use of leftovers. I  
used to work with a guy who Was Connected (in the Bensonhurst,  
Brooklyn sense), whose family allegedly imported canned Italian  
tomatoes and roasted peppers, as well as oils and cheeses and such,  
and their name was Martello. I pointed out to him that his name  
probably had something to do with hammers (as in Charles Martel), and  
he apparently had not known this, and he went home and told his  
connected father, who apparently also had never thought about it.  
They then went and redesigned their company logo to something vaguely  
resembling the Arm and Hammer logo, and suddenly I was getting all  
these cases of plum tomatoes under that brand.

But, before I digress too far, I always thought it was interesting  
that this fellow always brought his lunch to work from home, and it  
was almost always a sandwich made from something other than thinly- 
sliced commercial cold cuts -- a breaded chicken or veal cutlet, cold  
sausage, meatballs, or some other substantial hunk of protein.

I know I've seen meatballs for sandwiches cut in half; presumably  
that keeps them from rolling around too much.

Adamantius