Phil

Steve,
don't get me started....ok...you did...how bout a nice Philly steak !...HAA....There's a place in santa maria called Litos...that comes real close...but thats it. Close.
and then that brings me to a Meatball sub. I have not had a good sub. in 16 yrs!!

SidViscous

Steve

Never actually been to Kelly's (although of course Ive heard all about it) Living in Southie, Dot and hanging out at the Rat and Mass ave didn't really lend itself to a trip to Revere beach on the way home.

However my Ex's Divorce attorney George Kevarian who is a big fat bastard that used to be head of some state dept used to go all the time. Howie Carr always tells the story how he used to go, order two large sandwiches, two large fries and two large cokes so that people would think he was getting food for two people. But would throw out the second coke on the way to the car.

SidViscous

Ps the key to a good italian sub is the dressing. You should be able to get all the other fixins out that way. Should you ned the dressing there is some sold in the stores here. I'd be happy to send a few bottles west for cost.

Assuming you can get decent Mortadella, Salami, provolone, Capicolla, lettuce tomato onion oregano and hot peppers should be easily located out there.

A good sub roll might be harder to find but not impossible.

Steve Cooper

Sid- Assumptions. What's that old line? <img border="0" title="" alt="[Wink]" src="wink.gif" />

Maybe the problem with the sub shops out here is that that are too few swarthy greek/italian guys in wifebeaters, standing in front of yellowed posters of the homeland coast putting the subs together. Maybe that's the missing ingredient.

Phil,

I'm finally using an old $100 gift cert at Seawich in Peabody. Having 8 chicken lobster sent out by fed-ex, arriving today in time for my kid's 13th b'day. I had to teach her how to rip the innards out. Californians can be a bit too dainty about opening up a hard-shell ocean dweller with claws. But with a little coaching, she can be a carnivorous crustacean crunching superstar.

Why dija have to bring up meatball subs? Thanks. <img border="0" title="" alt="[Wink]" src="wink.gif" />

SidViscous

If you get into a real bind head to Subway and get the Spicy Italian. Uses Peperoni instead of ham, they leave out the Mortadella it's not perfect but a close aproximation. They have all the fixins.

As to the swarthy (read smelly) imigrant types, sorry can't help you there.

Could be a good idea for a chain of subshops though. "Authentic Swarthy greeks with real hairy arms and backs!"

Should bring the people in by droves.

Steve Cooper

Subway, hehe. Unfortunately it is sorta close. Like Cremora versus half & half or "crab" with a "K".

If you aren't going to trademark that name I might start one up here in the bay area. Picture a sign that sezs- "The original Authentic Swarthy greeks with real hairy arms and backs subshop"

SidViscous

Half and half. I thought you were from back east! Light Cream baby.

Half and half is for pussies and Yuppies driving BMW's

As to the subshop I think we have a winner.

Along a similar line guy I worked with has developed a new pistol round. .44 magnum casing necked down to .40 caliber. Were hoping for 1600fps out of a 180 grain bullet.

I got the honor of naming it. .40HS for .40 Holy Sh*t similar to the naming convention of the GLH.

Steve Cooper

I may be a wus going for the half and half, but I'm a full two-three spoons of sugar Dunkin Donuts "regular" kinda guy. Does that redeem me a little bit?

The .40HS sounds like the perfect round for a nice urban-tough Desert Eagle special. <img border="0" title="" alt="[Wink]" src="wink.gif" />

SidViscous

We'll let you get away with it.

Were going to have a TC barrel made for it for testing, and Charter Arms says they will build a wheel gun around it. Stil alittle developement to do, but I think it will be interesting.