[Sca-cooks] Meatball subs-OOP

[Sue Clemenger]

Dunno....I've never been a big meatball fan, meeself, although I do enjoy
good meatloaf.  Had some for dinner tonight, as a matter of fact (a
beef/pork/Italian spice combo, baked and then grilled and served with
marinara sauce...mmmm).
No, I'm not a spoon tease--it was leftovers from a local restaurant.  Sure
*wish* I had the recipe! ;o)
--Maire
----- Original Message -----
From: "Saint Phlip" <phlip at 99main.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Friday, September 15, 2006 12:36 PM
Subject: [Sca-cooks] Meatball subs-OOP


> 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)
>
> --
> Saint Phlip
>
> Heat it up
> Hit it hard
> Repent as necessary.
>
> Has anyone seen my temper?
> I seem to have misplaced it at Stalag XXXV....
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