Subs (sandwiches)

[occ]

*Originally posted by Ukulele Ike *
**
Now, that’s the sort of sandwich you’d get on Mulberry Street in Manhattan, or in Carroll Gardens, Brooklyn. I can also recommend any po’ boy obtained in New Orleans, or a meatball or tunafish grinder from New Haven, Connecticut. **

Any specific sub shops to recommend in New Haven? Im down there pretty often and I usually go for their famous pizza.

[tubagirl]

Well I get my subs at the local grocery store, called Publix. They serve the best subs around! and only 4.79 each.

They start with:
Bars head, or publix meats
choice of cheese
mayo
mustard
tomato
jalepeno
bannana peppers
pickles
onions
lettuce
oil
vinegar
salt
pepper
black olives
I think they nclude the jalapenos because I’m in Florida and it is expected. Does everyone’s sub shops have that as a staple on their subs?

[Ukulele_Ike]

*Originally posted by occ *
**Any specific sub shops to recommend in New Haven? **

My favorite during my undergrad days was always Yorkside Pizza, on York Street between Broadway and Wall Street, a few doors south of the nightclub Toad’s Place.

The hot tuna grinder is an odd construction, and definitely an acquired taste. “Just enough tuna fish to hold the mayonnaise together,” people used to say. I used to LOVE these, though. Their meatball grinders were also very good. And the pizza, while not up to Pepe’s or Sally’s standards, was admirable.

Please remember that the influence of cannabis may have something to do with my rosy dining memories.

[tevya]

*Originally posted by Ukulele Ike *
Please remember that the influence of cannabis may have something to do with my rosy dining memories. **

I think I may have just found a sig.

[Necros]

Zenster, your numbers are a bit off, but are proportionally about correct. Here’s a link:
http://www.geocities.com/~cooking/scoville.htm

[Zenster]

*Originally posted by Zenster *
<snick>They also vary in heat from 100 to 300 Scoville units, while the cherry peppers are probably around 50 to 75 Scoville units >>>(my estimates)<<<. For reference, a bell pepper is about 10 Scoville units, a Jalapeno is 400 Scoville units and a Serrano chile is 4,000 Scovile units. For the record, the Habanero chile is rated at 210,000 Scoville units (Yowsa!). Talk about torpedos!<snick>

(Note arrowed text)

Hey Necros, now you make me wish that I had gotten out my Mark Miller chile book to precisely quantify all the numbers. Strange, but the numbers at that site don’t gibe with what I remember reading. Plus I didn’t see any mention of the fact that now you can buy pure Capsaicum oil now (from Dave of Dave’s Insanity Sauce). To purchase it you have to submit a signed waiver and release. It has a Scoville rating of 500,000. WTF would you use this stuff for besides arcane torture techniques? I know, I know, use it to commit culinary arson, heat sweet jellies and frou-frou stuff like that. Plus, they don’t mention the new hybrid “Santa Maria” Habanero / Scotch Bonnet cross that hits around 350,000.

Thanks for providing an authoratative link though.

[Narile]

Hey Necros, now you make me wish that I had gotten out my Mark Miller chile book to precisely quantify all the numbers. Strange, but the numbers at that site don’t gibe with what I remember reading. Plus I didn’t see any mention of the fact that now you can buy pure Capsaicum oil now (from Dave of Dave’s Insanity Sauce). To purchase it you have to submit a signed waiver and release. It has a Scoville rating of 500,000. WTF would you use this stuff for besides arcane torture techniques? I know, I know, use it to commit culinary arson, heat sweet jellies and frou-frou stuff like that. Plus, they don’t mention the new hybrid “Santa Maria” Habanero / Scotch Bonnet cross that hits around 350,000.

I remember watching a show where they used purecap on some guys feet. He had a disease that caused loss of feeling in the feet, and appearently after being roasted in capsaicum oil sensations would be restored for a while. Had to do with how cap works. Was neat.