It’s something that’s stood the test of time. I wonder if we’ll be still cooking these official dishes for the upcoming coronation in 70 years time. Or even next year.
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Well, I love Victoria Sponge and it’s been around a long time, so I say Yes, someone will be enjoying Coronation chicken in 70 years time!
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Funnily enough, it was only a couple of days ago that my Sil asked me which was my favourite cake. And it’s Victoria sponge, although a rich fruit Christmas cake comes a close second.
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You’ve got good taste!
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So Mrs H tells me - every time I praise one of her bakes.
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Zapiekanka Is Poland’s Historic Open-Faced Sandwich (msn.com)
I thought we had an open-faced sandwich thread. Oh well. Save on calories - use only one piece of bread for your sandwiches. (I’ve been doing this a lot recently).
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a-yup. hoagie, hero, zep, sub/submarine sandwich, torpedo, long bun, italian . . . .
in the Phila area from the '50s to the 80’s, , , essentially the same thing . . . .
sliced cold cuts + fixings on a long bun, vinegar&oil&seasonings all ‘top secret’ to the establishment.
in that era . . . a “grinder” was a hoagie opened up and “broiled” open-faced for just a bit to melt the cheese.
and many many local places outdid the south Phila ‘famous’ joints by miles!
a place in Manoa/Penna put the south Phila cheese steak places to shame!
po-boys / cubans / etc are/were similar only in so far as being a ‘sandwich in a roll’ vs ‘two slices of bread with stuff-in-the-middle’ -
nothing one would describe as a hoagie…
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