s

SPBoston's Profile

Title Last Reply

Gaspar's Turkey Linguica now @ Market Basket

I've actually had email exchanges with one of the Gaspars about this. I bought it at Stop and Shop in Provincetown and was having problems finding it in the Boston Area so I emailed the address on their website. S&S in P-town also carries Gaspar's turkey Chorico.

Most stop and shops do NOT carry it but P-town does because Gaspar's delivers there directly so they can get all the products. The other stop and shops get their Gaspar's products from the stop and shop warehouses ... Gaspar's doesn't deliver turkey products to the warehouses.

He did tell me that both Shaw's and Market Basket are carrying it. I didn't find it the first time I checked at Market Basket in Chelsea but they do a huge volume there and are restocking constantly ... the 2nd time I looked I found Linguica but not Chorico.

Personally, I like the turkey products in kale soup and shell fish dishes (sometimes I cook up little necks w/ chorico, garlic and other spices and serve over pasta). It's not as fatty as the pork.

At Market Basket in Chelsea, they also sell "Mexican Choricos", but I've never tried that. It's on their website under the heading "other meat"

ENJOY!

Jun 21, 2011
SPBoston in Greater Boston Area

Constructing an Italian Sandwich

Three dogs -- check out Karl's Sausage kitchen on Rte 1 Saugus. They make their own. Not much selection in the Italian arena (but they do have genoa salami) but an excellent stick bologna and a huge variety of ham.

There's a few small shops near me that sell Boar's Head, but interestingly they also sell Kayem Boloney ... the Boar's Head just tastes wrong.

Jun 19, 2011
SPBoston in Greater Boston Area

Old-fashioned chocolate/candy shop

Well it's long past Easter 2011, but I recommend Putnam Pantry on Rte 1 in Danvers. They make a lot of their things on premises. My mom was bored with retirement and was thrilled to get a job there. She called me one day and reported that she had been a "hooker" that day. I immediately asked for more info and learned that one person lays out the candy canes in straight lines and another comes around and makes the hook at the top before they harden. She was the one making the hook -- lol!!!

I haven't been there in a while but I haven't heard any negative things.

Jun 19, 2011
SPBoston in Greater Boston Area

Coffee roasters

1727 Revere Beach Parkway ... it shares a parking lot with a Subway sandwich shop ... it's on the WESTBOUND side not to far after the Harley Davidson place (which is on the Eastbound side) but before the Dunkin Donuts (one on each side).

I had a great bacon and egg sandwich there, too. ;) The website needs major expansion ... but can see the logo there which is also on the sign.
http://commongroundcoffeeroasters.com/

Jun 18, 2011
SPBoston in Greater Boston Area

Coffee roasters

Brand new ... beans roasted on premises is Common Ground on Rte 16 (Revere Beach Parkway) in Everett. I'm not the most knowlegeable when it comes to coffee roasting, but the man behind the counter was kind enough to start educating me. The only thing I've had there so far is iced latte and espresso and I enjoyed both. I brought beans home with me this time ... a medium roast Brazilian bean and will try it later today in my press.

Jun 18, 2011
SPBoston in Greater Boston Area

Constructing an Italian Sandwich

Thanks to all for the responses. It's nice to know I'm not alone ....

Niblet, I agree with the visual you present. For some reason a lot of places construct tuna subs with the 'toppings' on the bottom. Does that make them 'bottomings' rather than 'toppings'?

My preferred Italian subs will show the toppings, think of it this way ... open the sub roll, put the coldcuts on one side (if you slice them in half so they aren't folded, and put the straight side to the middle of the sandwich, you'll get a nice 'scalloped' edge, and then put the toppings on the other side and close .... voila! toppings visible and nestled between the bread and the coldcuts.

Jun 17, 2011
SPBoston in Greater Boston Area

Constructing an Italian Sandwich

I'm going to sound like an old fogie but here goes ....

When I was young an Italian Sandwich had all the toppings (along with a drizzle of olive oil and a sprinkle of oregano) nestled BETWEEN the cold cuts and the bread. Some times the cold cut rounds were cut in half, so they'd fit better, The cut edge of the bread sort of held the diced tomatoes, etc, in place and absorbed a bit of the 'juice'. The sandwiches weren't meant to travel far, perhaps a quick trip for the shop to home .... if you carried them too long they got mushy.

NOW ... it seams no matter where I go, they slice the sub roll, lay the full circles of meat and cheese across the roll and then put the toppings on the coldcuts, so when they close it up, the toppings are surrounded by cold cuts and they slide out when you bite into it. And the juice pours out and makes a mess. I guess they are good for the "long haul" but they're no fun to eat.

Even on a braided roll, the top is rarely separated from teh bottom, it's side-sliced (like a non-New England style hotdog roll) and the toppings are cradled by the cold cuts.

It doesn't matter how high quality the bread and fillings are, if they all fall out, in my opinion it's NOT a good sandwich!!!

Am I the only one who feels this way? Can somebody tell me where to get a sandwich made the "old fashioned" way?

Thanks!

Jun 16, 2011
SPBoston in Greater Boston Area