Absolute Marinara Heresy

#4
Years ago I was watching one of a million food travel shows that went to NOLA and some asshole was making Muffalettas with mayo on them. I wanted to punch him in his yankee dick.
 
#7
bogeybrown said:
Years ago I was watching one of a million food travel shows that went to NOLA and some asshole was making Muffalettas with mayo on them. I wanted to punch him in his yankee dick.
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Never had one. From what I've seen, it'd have me wandering the house at 0200 looking for Pepcid.
 
#8
Veer_G said:
Never had one. From what I've seen, it'd have me wandering the house at 0200 looking for Pepcid.
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Its actually a pretty benign sandwich by NOLA standards. The only component even remotely dangerous to a sensitive tummy is the olive relish, which isn't spicy the way a Chicago giardiniera typically is. In fact, pretty much all of our native sammiches are pretty tame. Even a "spicy" seafood po boy is mild in the heat department.
 
#10
Whiskey 2-1 said:
He he, until the Crystal comes out. Though, being a TX transplant to NOLA, I was never as fond of the olive relish on the muffuletta as the true natives. Love a good poboy, though.

Doc
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I always preferred cocktail sauce or a proper remoulade rather than Crystal on my po boys. My go-to spot for Mufalettas changed their menu and kitchen staff a while back and everything suffered. I need to find a new spot on my next visit, but the Frenchaletta at Liuzzas is a wonder in itself. For that matter anything at Liuzzas is pretty epic.
 
#11
I get that Cheeze wiz is the standard and the original, but I'll take a cheese steak with something other than a processed cheese food with no actual cheese in it any day of the week. "American cheese" is to cheese as O'Doules is to beer... provolone and Swiss both make excellent cheese steaks, although they are not "authentic..." For my money, the bread and the meat make the sandwich. You can keep the marinera.
 
#12
hlee said:
I get that Cheeze wiz is the standard and the original, but I'll take a cheese steak with something other than a processed cheese food with no actual cheese in it any day of the week. "American cheese" is to cheese as O'Doules is to beer... provolone and Swiss both make excellent cheese steaks, although they are not "authentic..." For my money, the bread and the meat make the sandwich. You can keep the marinera.
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Agreed!!! The only ways I can take that fake cheese shit is the canned Easy Cheese on crackers (bad habit from the mil) or velveeta in queso dip with spicy sausage and peppers. Can't do it on nachos, pretzels, sammiches, or whatever else.
 
#13
hlee said:
I get that Cheeze wiz is the standard and the original, but I'll take a cheese steak with something other than a processed cheese food with no actual cheese in it any day of the week. "American cheese" is to cheese as O'Doules is to beer... provolone and Swiss both make excellent cheese steaks, although they are not "authentic..." For my money, the bread and the meat make the sandwich. You can keep the marinera.
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Nah, unfortunately there are a lot of people that do the Whiz thing, which sucks because it absolutely overpowers the flavor of a good steak. Whiz has only been around since '53, though, so it definitely isn't anything OG on a 'steak, which have been a thing since the '30s in Philly. Provolone is the real, long-term deal, and only doofuses like John Kerry would think to mewl that they wanted Swiss cheese on a friggin' cheesesteak. American cheese is in the minority, although at at least one shop, up in the Northeast on Torresdale Ave., that was the only way you got it for years. Of course, things change, and our traditions are under assault from precious snowflakes who think that we need to have a dialogue about everything, including restaurant names.

DZZZQSp.jpg
 
#14
bogeybrown said:
I always preferred cocktail sauce or a proper remoulade rather than Crystal on my po boys. My go-to spot for Mufalettas changed their menu and kitchen staff a while back and everything suffered. I need to find a new spot on my next visit, but the Frenchaletta at Liuzzas is a wonder in itself. For that matter anything at Liuzzas is pretty epic.
Click to expand...

I don't use the stuff, but it sure does get around. I like a horseradish-heavy cocktail or a remoulade as well.... though when the oysters are just right it doesnt need anything.

As for Phillys, I much prefer provolone.
 
#15
Veer_G said:
http://www.philly.com/philly/blogs/f...-marinara.html

Fucking disgrace. I'm gonna stick Grey Poupon and Peach Schnapps in your damned BBQ sauce and tell you that there's no difference.
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Veer, I think this is the sort of guy who goes to NYC and tells the hot dog pushcart vendor "hold the kraut, but add ketchup."

I had a boss from Philly who took everyone to some hole-in-the-wall miles from work so we could experience what cheese steak was supposed to taste like. It was clear he would be agitated and personally offended every time he was served one somewhere that violated certain fundamental rules. Almost a religious thing. So I get it.
 
#17
I want a dirty water pushcart hot dog with mustard and Kraut. Period! Either a Sabrett's or a House o' Weenies. Oh jeez Louise, now why did I have to go and maroon myself 'way out in the Southwest Desert...?

Greg
 
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