Amaranthian

Do you guys call them Po'boys in Australia too?

In the United States, the terms "submarine" and "sub" are widespread[2], but there are also many regional names for the sandwich, especially in the northeast part of the country:

* Cosmo — North Central Pennsylvania in and around Williamsport, PA — a cosmo is an oven toasted sub.
* Grinder — Midwest, New England, Riverside, CA.
* Hero — New York, northern New Jersey and the Eastern United States
* Hoagie — Philadelphia, South Jersey, and Baltimore
* Sub - Delaware
* Poor boy or Po' boy — Gulf Coast, especially around New Orleans
* Spuckie — Boston, Massachusetts (now rare)
* Torpedo — New Jersey
* Wedge — Specific to some northeastern coastal sections of the Bronx, and shore towns of the Long Island Sound. Widely recognized as a wedge in Westchester County, New York. Also, in Fairfield County, Connecticut, though definitely not universally recognized even in the region. Also in sections of northern New Jersey, adjacent Rockland County, and Putnam County in New York. The term Wedge is said to have originated in Yonkers, Westchester County, New York, where a shop owner selling Meatball sandwiches would cut a "wedge" out of the top of the long roll in order to keep the sauce from pouring out of the sides of the sandwich. Another reason could also be that you wedge (jam/pack) a whole lot of meat into a Wedge. Whatever the true origin of the term; in Westchester and northern NYC, Wedge is the name of a big (hero-like) sandwich.
* Zep (likely truncation of zeppelin) — New Jersey; Phoenixville, PA and Norristown, PA.
* Italian — Maine, where "Italian" is used regardless of the filling, which is specified separately, as a "ham Italian", "veggie Italian" or "roast beef Italian". A regular Italian is usually a ham Italian, made up of: ham, cheese, onions, olives, green peppers, pickles, and tomatoes. Italians are made to order at most convenience stores and gas stations. A Maine "Italian" is often served on a larger version of the top-loading "New England style" hot dog bun. The term is also found in New Jersey.

An Italian sub, Italian combo, or Italian hoagie consists of Italian luncheon meats, typically capicola, prosciutto, and Genoa salami, with provolone, lettuce, tomato, oil, and vinegar. Thinly sliced pepperoni and bologna are sometimes added, and less expensive ham is often substituted for capicola and prosciutto.

A cheesesteak or steak and cheese is grilled sliced steak with melted cheese on a submarine roll. Common local variations include grilled onions, peppers, lettuce, tomato, ketchup or tomato sauce. The cheese is usually American, cheddar, provolone, or Cheez Whiz. Cheesesteaks are strongly associated with the Philadelphia area, while "steak and cheese" is more often heard elsewhere.

http://en.wikipedia.org/wiki/Submarine_sandwich

I say grinder and here in DC I get laughed at for it, but the closest place to buy ginders from work is the package (liquor) store, so I laugh at them. But then they laugh at me again for saying package store...it's a vicious cycle.

Eh, some places say Po'Boy for a regular old sub too...similar to the places that call all soda/pop coke, which is most confusing.

"Would you like a coke?"
"Sure"
"What kind?"
"uhh?"
"We have Sprite, Orange, Dr. Pepper...."

A key thing that differentiates po' boys from subs, gyros, and grinders is the bread. Louisiana French bread is different from the traditional baguette, in that it is much denser and chewier.[citation needed] This is generally attributed to the high ambient humidity causing the yeast to be more active. It also differs from the bread usually used for sub-style sandwiches in the rest of the country, which has a soft exterior. The crust of Louisiana French bread is very crispy--so much so that it is difficult to eat without leaving crumbs. But the interior is very light and airy, often less dense than regular white bread.[dubious – discuss]

Typically, French bread comes in two foot long "sticks". Standard sandwich sizes might be a half Po' boy, about six inches long (called a "Shorty" at Uglesich's), and a full Po' boy at about a foot long. But they can be prepared in longer and shorter versions for group events.

Standard options include ham, turkey, and roast beef with or without cheese. These are normally served cold, although the bread may be briefly toasted. The roast beef po' boy is generally served hot with gravy, known as "debris" because it is made with pieces of meat that fall in as the roast cooks. At Mother's Restaurant in New Orleans, one can see the pans in which the ham and beef is roasted and from which the debris is made. They also offer the Ferdi Special, combining roast ham and roast beef. Other common po' boys are meatball (usually served with tomato gravy) and hot sausage.

Seafood versions are served hot and include fried shrimp, oysters, crawfish, trout, soft shell crab, and/or catfish.

"Darlin', you want dat dressed, or what?" is still a question you can hear from a New Orleans waitress or counterperson. A "dressed" po' boy has lettuce, tomato and pickles, mayonnaise and onion optional. Non-seafood po' boys will also usually have mustard, but the customer is expected to specify whether they want "hot" or "regular"--the former being a coarse grained Creole mustard (such as produced by Zatarain's) and the latter being American yellow mustard. Mother's Restaurant, a popular lunch stop in New Orleans off Poydras St., uses shredded green cabbage rather than lettuce for its dressed sandwiches.

I was born in the french quarter, but not raised there, and was always told while growing up that a po'boy was shrimp, crawfish, oysters, etc, and dressed.

also, a roulade is apparently rolled up meat. it's not served with that. i ment a sauce thing..

man, i'm all food rusty today.

dude.

duuuude.

quesadilla?

That sandwich looks so delicious.

subway is icky and seafood is awesome.

wait a sec . . . youre from Oz, right? how can you not like seafood?

and, have you ever had morton bay bugs, and are they as delicious as people say?

Nope, I won't eat something that eats the shit off the bottom of the sea floor.

I like land creatures, lamb, chicken, beef.

I take it you don't eat pork products Ex?

I hate seafood, but that's making my mouth water.