"Old Guys Can Be Creative"
AKA "Damn, why didn't I think of that!"
My uncle Jess Gray, who lived in Crabapple Pennsylvania most of his life, was a wise man in many ways. Few knew more about hunting and fishing than Uncle Jess. He was truly a pioneer living in modern times. Being a child of the depression, he learned to be resourceful, using his keen mind to make his life a little safer and better for his family.
With that being said, I hope I have inherited some of his resourcefulness and creativity. In the upcoming issues of “Old Guys Can be Creative,” I would like to think Uncle Jess has had a hand in my seeing the world a little differently – sitting on my shoulder whispering a little advice from time to time.
Keep in mind, not all my “Old Guy” hints are original. Some have been borrowed and tweaked a little. Yet, some are original…if you can believe that after reading. When you are finished, I would like to continue this as a collaborative publication between you and me. If you have any life-tips that you would like included in future publications, please send pictures (if possible) and a description. You will be given credit, unless you state otherwise. Send by private message on FB (Michael Lambiotte) or by email (firstname.lastname@example.org).
Who knows, this might evolve into a collection of (actually) useful hints!
Let us begin with a useful Cooking Tip # 1
“Old Guys Can be Creative” – when it comes to cooking!
In my hometown of Clarksburg West Virginia, the Italian style hoagie sandwich, which some may call a ‘sub’ or a grinder sandwich is a staple in our food chain: 12” Italian bun (or what use to be 12”), steak, friend peppers and onions, cheese (mozzarella or provolone). Some remove the fried peppers, substituting Italian style peppers in red sauce and/or mushrooms. It is our version of the traditional Philly Cheese Steak, minus the cheese whiz.
When I was younger, much younger, carbs meant nothing to me. I ate everything that did not move too fast. Now, I watch my carb intake closer than a stopwatch at the Kentucky Derby. Which brings me to a hint given to me by a local fire department Lieutenant. The typical Italian hoagie bun is 10” – 12” long and really thick. Like this…
Then you split it down the middle, but not all the way through. Like this….
And fill it with the steak, onions, peppers, (Sandra, my wife, likes tomatoes), and cheese.
Being a ‘carb watcher’ I have modified my traditional Italian bun., I call mine “The Canoed Bun.”
Split it normally and carefully take you fingers and scrape or pinch out as much of the bread as you like. When finished, it looks like this….
This way you have the best of both worlds: The great taste of a fresh baked Italian bun (with fewer carbs) and an opportunity to make up the bread-void with more steak, onions, peppers, and cheese, which is especially appealing to me.
There you have it. My "Canoed Italian Hoagie" Less bread - More filling!