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What makes the Philadelphia Italian Hoagie different from the rest?
I'm doing a little research into Philadelphia-style hoagies. Chime in on your iconic sandwich and why it's different than New York, Maine or Subway sandwiches. I'm not interested in the best sandwich shops, but I would like to learn about the construction of Philly's hoagies.
Here's my questions:
1. Yes, I know it's about the bread, but this is for the rest of us in the world that can't get Amoroso's in our home town. I've heard it's not as crusty as New York grinders, and a medium-soft texture to the inside that lies somewhere between NY and the pillow-softness of New Orleans po' boys.
2. This is NOT about the cheesesteak!! I'm talking specifically about the ITALIAN cold hoagie.
3. Mayo... yes or no?
4. Vinegar... yes or no?
5. Favorite cold cuts?
6. Is salami a must?
7. How about capicola?
8. Spice blend... is it just salt, pepper, basil, oregano?
9 Peppers.. yes or no? Chopped in a relish or whole? Hot or sweet?
Go ahead you Philly experts! Break down you Philly favs for me.
Thanks a lot for your input.
-The roll is key and yes, it's sort of semi crusty on the outside but with a softer texture than a baguette.
-NO! NO MAYO! That will get you shot, just kidding. Oil is what is used and not even olive oil in most places
-NO VINEGAR, not authentic
-Hard salami, cooked salami, capicola, that's about it for a standard run-of-the-mill hoagie. Provolone cheese is a must, no others.
-Salt, pepper and oregano
-Lettuce, tomato, and onion
-Peppers can be hot or sweet. The hoagie "sweet peppers" in the Philly region are sort of a pickeled sweet and sour type that you really can't find outside the area.
re: 94Bravo
THIS is the Phila. hoagie. Best quality meats and provolone.
Just fair warning that this thread will soon degenerate into the caliber of "Cheesesteak wars." Everyone has an opinion. From my understanding, the hoagie was originally a loaf of Italian bread generously lubricated with high quality olive oil, laden with sliced Italian meats and cheeses and generously sprinkled with oregano. This was the original Hogg Island sandwich that the shipbuilders took to work. Tomatoes, lettuce, onion and peppers came much later.
Bread is very important. Amoroso's is not the be all and end all. Its good but I prefer Conshohocken Italian Bakery. Mayo makes a submarine or whatever else you want to call it. Its blasphemy on a real hoagie. Vinegar on a hoagie is unknown to me. Meats must be high quality Italian recipe. If you have salami, it should be Genoa, not German hard salami. Capicolla is great. Mortadella, too. Provolone but never Swiss or American cheese. Shredded lettuce, tomats and onion if you like. Garnish with top quality olive oil, sliced pepperonici and oregano. That's my take on a real hoagie. I'm sure to get broadsided for this but let's rock and roll!
re: Chefpaulo
Agree with a lot of what Chef Paul says... It is interesting Sarcone's includes vinager on their Italian Hoagie. For me oil vinager salt pepper oregano are good.. especially if the oil is not top notch olive.
If you want to start another war about bread... sesame seeds or no sesame seeds.
Conshohocken Bakery, or Sarcones rolls make the best hoagies IMNSHO.
re: Chefpaulo
Ya got it! Don't forget the high concentration of Ital. immigrants, and their great crusty breads, and high quality lunch meats and cheeses. This Italian immigrant population is the crux. In Maine , the hoagie is the "Eye-talian and is inedible. In the southwest they don't have the Ite. pop and don't have a clue.
While in college in Allentown, I played for George's Hoagie Shop in intra-mural sports.
Give me 9th Street or give me....
re: Passadumkeg
Yeah, I lived in SE Ohio for a few years--pitiful. Even the places that had "Italian subs" could not produce oil without vinegar. It was apparently premixed for them and so there was no actual olive oil in the place. Between that and the tasteless bread and meat, why bother?
re: Passadumkeg
Tell me about it. I go to school around DC and I recently tried out their prized possession Italian Hoagie shop. My local Wawa puts this place to shame. A hunk of random lunch meats(i think including bologna) and mayo. Mayo? Really?
I know it's not necessarily authentic, but Primo's hoagies in Marlton hits the spot for me. They throw a bit of a spin on it(it's called the Italian Diablo) with some Paprika and some other stuff. Good though.
re: tzanghi
If the franchisees are anything like the Primo's "mother ship" in South Philly, they are absolutely authentic. I think in this quest for authenticity, people sometimes conjure up an ideal that cannot be achieved.
re: Passadumkeg
Love George's hoagies, with vinegar! Do you know where they get their rolls?? In my opinion(humble that it is) it is the best-------of course i am a no seeds person.
re: bonappetite
Sorry, I left the area a looooong time ago.
Send me Jacco's, please!
re: Chefpaulo
CP pretty much has it down pat!
and I'm with you on the rolls, Conshy bakery or Sarcones really are the best
(I know the o/p said to not make it about the rolls, but really how can you NOT make it about the roll?)
I also found it funny that Sarcones does the oil & vinegar thing, but they also use a generous amount of oregano.
there's different ways of putting the sandwich together taht I've noticed too,
some places do cheese and some meat, then lettuce tomato, more meat and then onions on top
I don't really care whether the roll has seeds or not, I like both as long as it's a good quality roll
I am stealing a quote from another person on another thread (who I wish I could remember the name so I can credit)
I Only Eat food that is delicious... so I've sworn off Wawa hoagies. I can get better at any local pizza joint so bye bye Wa-wa for hoagies
(and my own personal preference is to put a fried long hot in there between the cheese and the roll.. HEAVEN)
Not necessarily Amoroso's, but definitely a good Italian roll delivered fresh every morning (and at busier spots morning and noon). And to kick off cwdonald's war--please no seeded rolls.
Good olive oil--Bravo is correct that mayo will get you shot ;), but I disagree that there are good places that use anything but olive oil. And I would add that vinegar would also be an executable offense for me.
Quality meats: cappicola (or gabagoo as my BIL says), Italian hard salami, provolone. Shredded lettuce, tomato, onion. Salt, pepper, oregano and a final squirt of olive oil. Hot or sweet peppers are optional, but whole--not relish.
1. Sarcone's without a doubt
2. The South Philly Italian in Sonny's (Limerick) is the BEST!
3. Mayo - NO WAY
4. Vinegar... could go either way, but I think the better the bread and cuts of meat, it's a no...so @ Sonny's NO, @ Wawa YES
5. the best Italian cold cuts
6. Is salami a must? not really
7. How about capicola? yes
8. Spice blend... is it just salt, pepper, basil, oregano? Basil, no way
9 Peppers.. yes or no? Chopped in a relish or whole? Hot or sweet? I prefer hot cherry peppers
Love this thread.I'll bite!
1. For me its not so much about the bread its what's inside. and don't like seeds
2. I love Italian hoagies so much more than cheesesteaks!
3. Mayo... NO
4. Vinegar... YES don't forget the OIL
5. Favorite cold cuts? SHARP PROVOLONE CHEESE
6. Is salami a must? YES
7. How about capicola? YES
8. Spice blend... is it just salt, pepper, basil, oregano? SALT< PEPPER< OREGANO
9 Peppers.. yes or no? Chopped in a relish or whole? Hot or sweet I LOVE THE PEPPER SPREAD AT SALUMERIA- but if elsewhere i order HOT peppers to give it a little BITE!
OTHER HOAGIE FAVS: Turkey/cheese/roasted peppers. Roast beef/cheese/sweet peppers. I'm also a WAWA fan.
Great thread and fun to read! Thanks for starting it scotdc! So glad to see the universal vote for NO MAYO thus far. Where I live, in a suburb of philly, some of the places will put mayo on hoagies and even cheesesteaks automatically. Even if you tell them no mayo but oil please. The best places in my opinion give you chopped raw onions when you ask for onions, not those days old string like onions from out of a food processor that make me gag.
Fantastic response from everybody!! Thank you for stepping up to the plate Philadelphia!
Obviously, mayo is out of here, and an interesting minority for vinegar. Thanks for throwing basil out of the equation, I had read on someone's "official" hoagie page that basil was important. Maybe I can find a recipe for the sweet and sour Philly style peppers that 94Bravo is talking about.
Capicola, Mortadella, Italian salami and sharp provolone. Do I need to tell you all what's on my Super Bowl plate this weekend?
Thanks again to everybody!
While not in Philly, my favorite, in the general area, is White House Subs in Atlantic City. I've been going there since the mid-sixties. They compare favoriblly to the Italian essence of the hoagie. Same sandwich, different name. No bricks and bats please.
white house sub shop menu
White House Sub Shop
2301 Arctic Ave, Atlantic City, NJ 08401
re: Passadumkeg
The two bakeries that are each 100 yards from White House make the difference, you may like it, as l do, or not but most sub shops in AC use the bread of these bakeries.
The use of vinegar prevails on the Eastern side of the Delaware River. Mayo, on the other hand, seems to be more readily used to foul sandwiches to the North and West of the City
As an aside, I remember my first week in college in Reading. I ordered an "Italian," from a nearby sandwich shop with "everything." In Jersey, that's a sub (likely, a "Number 4") and it would be dressed with oil, vinegar, salt, pepper, oregano, onions, etc. A burst of Mayo hit my tongue upon the first bite and by reflex I spit it on the floor. I had never even imagined such a thing could be done. Thankfully, Lord Chesterfield was cheap.
re: Passadumkeg
Carefully placing an order could salvage a sandwich. There was, however, never any hope for the pizza.
re: MGZ
Traveling thru the Reading area I have also stopped for an Italian Sandwich on occasion. While I have never been mayo-ed I have had some disgusting sandwiches. However one spot I have found sandwiches to my taste is the V&S shops. I think the original is between Reading and Shillington on Lancaster Ave. I would NEVER suggest it is the equal to the best of philly hoagies but caught upstate it is quite Albright, ahh alright.
re: Bacchus101
When we lived there many years ago there was a shop near W. Oley where we lived that did a very good hoagie. In other places in the region you could order a ham hoagie or ham zep but the same thing in Reading was always called "ham on roll."
re: RC51Mike
Ham on Roll, yes indeed. Seen though out the Berks area.
3. Mayo... yes or no?
4. Vinegar... yes or no?
5. Favorite cold cuts?
6. Is salami a must?
7. How about capicola?
8. Spice blend... is it just salt, pepper, basil, oregano?
9 Peppers.. yes or no? Chopped in a relish or whole? Hot or sweet?
depends. depends. depends.
re: Buffy Despres
Buffy, do you wear them? :)
re: Passadumkeg
I thought the same. But I was going to be more polite and ask if she was born\raised in Philly, where nothing depends as we are so poised.
re: Passadumkeg
Good question Pass! Sharp wit like sharp provolone is always a treat.
"Yes, I know it's about the bread, but this is for the rest of us in the world that can't get Amoroso's in our home town."
You're not going to be able to replicate the sandwich without the right bread. I don't really know what to tell you but a supermarket "Italian" roll will not make a Philadelphia hoagie. As others have indicated it is *the* most important part. There are all kinds of hoagies, even turkey and American cheese, and what makes them taste like home is the bread.
There are exceptions to this but most places put the cheese down first, directly on the bread. This makes a difference to me, the way the cheese combines with the bread. I never really noticed it until I started getting crappy sandwiches when I lived in Ohio, and realized I missed that gluten+fat combo of the cheese on bread.
Also you may want to try regular provolone as well as sharp, IMO sharp only works with certain meats/veggies and bread that isn't too bready. Mild provolone (not totally bland supermarket stuff) gives a very classic hoagie taste that is foolproof.
re: barryg
I agree that good bread is key to any sandwich. Here in Vegas we do have one pretty good bakery that makes rolls that are not too crusty (like NY bread tends to be) and soft in the middle. It's world's away from supermarket bread and fairly close to the Philly ideal, with that most important "chew" factor still intact. That's what I'll be using.
The only bread that I use from supermarkets is hot dog rolls and the occasional potato bun for hamuburgers. Trust me, I'm a bread junkie and I understand how important the bread is.
Damn you! Now I want an Italian hoagie.
I like the bread from Sarcones. No Mayo. Olive oil. Basic cold cuts are capicola, genoa salami. Must have provolone. Salt, pepper, oregano. Sweet peppers for me. Shredded lettuce, tomatoes, onions.
speaking as a former Philly guy, now living in Florida, the Italian Hoagie is a Philly institution as is the Cheesesteak and roasted pork sandwich. Sarcones defines the Italian Hoagie, oil and vinegar, the amazing seeded roll, aged provolone... can't say anymore. There is nothing, and I mean nothing in Florida that comes close. Coming home next week just to visit Sarcones!!!!!
My favorite hoagie is from Lenny's in Roxborough. The "Godfather" is a family favorite.
Sarcone Italian roll with seeds (love the seeds) oil, sharp provolone and a variety of quality Italian meats.
To me an Italian Hoagie (Philly style) is about the bread - you really have to rip into the bread with your teeth, so satisfying. Oil (never, ever mayo) some places use a hoagie spread which is herb infused oil and vinegar mix, I can get behind that. Otherwise, no need to add the vinegar, but I won't shun it either.
As far as the meats go - as long it's high quality. Yes, salami and capicolla and sharp provolone are a must, anything else is a bonus. That said - I do like mortadella a lot.
The only spice I need is oregano, plus the mandatory lettuce, tomatoes and thinly sliced onion. No peppers for me - but I do like one or two peperonchini on the side, for a little kick at the end of a delicious hoagie.
You should live down here in Tennessee! Hogie? Whats that? I'm from south Jersey. Burlington. Big Ed's had the best damn hogies in the world. Man I miss 'em. I think vinegar was on those sandwiches. Whenever I get up home, the first thing I eat is a "HOGIE". I have to search now, don't live there, but know what to ask for. By the way, found this thread searching for hogie Recipe. Thanks to all for the input. Just gotta find some good bread somewhere.
From my youth in Chester, Pennsylvania I recall a few details that are missing today:
1) Meat was fresh sliced
2) Tomatoes were fresh sliced as well (don't recall if the lettuce or onions were tho')
3) Hoagie is finished w/ a last drizzle of oil
3) The guy made it in front of you behind a low pane of glass (or was it plastic?)
5) The price was totaled using long hand addition on the paper bag that your hoagie and chips were placed into.
re: Chinon00
DiCostanza's in Marcus Hook, Pa. still makes them that way. Supposedly his great-grandfather was the guy at the Navy yard who coined the term.
re: Delucacheesemonger
I posted on the other hoagie thread about Ricci Brothers. They have the low pane of glass and use this method almost exactly, the only difference being that the tomatoes and other veggies were pre-sliced. I guess it's possible in tomato season they slice to order, it wouldn't make a difference for the pale winter tomatoes they had in February. The guy slices the meat directly onto the bread. They write the price of each hoagie on the wrapper and the cashier rings it up. I didn't get anything besides the one hoagie, so I'm unsure how multiple items are added up.
re: Delucacheesemonger
When I was a kid, one of favorite things was going to DiCostanza's when it was on 3rd street in Chester... back when Chester was actually a CITY. Older lady (Grandma Di??) often made the hoagies and always sliced off something as a treat for us kids as we waited... my favorite was the provolone cheese.
They moved out of Chester as it became a WAR ZONE. Spent some time in Claymont, DE, I think. Now only a couple hundred yards off I95.
re: Chinon00
My observation is that people tend to prefer the hoagie they grew up with and hold that as the standard of excellence. I grew up in Delaware County, which I always considered hoagie heaven. We had Buono rolls, which I believe were superior to Amaroso's and others. Chester (Stackey's), Marcus Hook, Eddystone (Sue's), Linwood (Reavy's) and Folsom (Anna's) were where we always went for our hoagies, which was many years ago. Chinon00's post is right on the money.
re: iamzorba
When you talk about Chester in the past you can't forget about the guys that started Hoagies there John LaSpada's Original, on Edgmont Ave by Chester Park!
re: Chinon00
In Chester nowadays he'd have to make your sandwich behind a high pane of bulletproof glass.
re: Perilagu Khan
Sorry to hear Chester has gotten in that condition. Sounds like you need a new police chief and mayor.
re: captmorgan40
More like a new population...
re: barryg
re: barryg
My dad would drive across town for Morrianni's cheesesteak at the shipyard.
There was a time when Sun Ship employed 40,000 people. Those kinda job losses will change the population.
re: Chinon00
following this thread is a kick - but it also points out the "ain't so such thing as one authentic"
born at the Philadelphia Naval Hospital, grew up in the Philadelphia area, went to college in Philadelphia, son born in the Philadelphia Naval Hospital, worked in the city.....you know, I might be a Philadelphian.....
since the 50's - oil&vinegar was the liquid applied to the roll. oregano etc sometimes steeped in the liquid, sometimes sprinkled on later.
meats were cut to order. big hunk, on the slicer, cut&placed on the roll slice by slice. none of this 'insert meat pack from the wax paper bin' nonsense....
some joints went heavier on the 'this' cold cut meat or 'the other' cold cut meat. we called it "I like theirs better."
in the day, there were only two questions:
big or small?
hot or sweet peppers?
so far as authentic Philadelphia goes, Broad Street is supposed to be the longest straight street in any world city.
from the main gate of the Philadelphia Navy Yard, one can - in theory - peer through the arches of City Hall and further northward for some 13+ miles - and it's still in the city limits. it's in theory because the curvature of the earth limits the distance you can see to less than the length of the street.
China may have built a longer straight street, just for the brag . . . . dunno.
this "size" might possibly explain why all authentic Philly hoagies are not the same. many ethnic neighborhoods - take an Italian sandwich concept into a Polish area - the Poles by the way do not lack good cured meats..... and it may not be the same but it's still darn good.
the bread / roll is indeed very important. the right combo of crunchy crust and softer interior is not duplicated in most areas. Amoroso likely set the standard, but they are not the only ones.
note that soft pretzels on the street have not tasted the same since they outlawed leaded gasoline.....was 6 for a buck, then four, then down to three.
once upon a time I was flying to the mid-west, meeting up with a college buddy - so he asked me to bring along a couple hoagies. which I got enroute to the airport; carried on board and into the overhead bin. and people were sniffing the air for the whole flight looking for my goodies.....
what amuses me the most tho, the "Philly Cheese Steak" variations outside of Philadelphia..... it was Indiana (I think) where I ordered a Philly Cheese Steak - it came out as a roughly 1/2 inch thick steak - yes a thin hunk of beef steak - on a roll, with something that was supposed to be cheese (I assumed.....) and raw onions. this.......I would opine, is not authentic.
re: Perilagu Khan
Chester hasn't been remotely "safe" in YEARS! Sad, cuz I remember it being JUST LIKE that department store in "A Christmas Story"... Stotter's, I think.
re: kseiverd
Yes, Stotters. Also, could have been Speare's, right across the street from that little trangular shaped news stand where Market St. crossed Welsh and 7th. Chester was a great little city back in the '50s.
re: iamzorba
re: kseiverd
Yes, same John's Doggie Shop. Best hot dog sauce I've ever tasted, assuming it hasn't changed in the 50 years since I last ate it. Gotta get out there and try it. It's always reassuring to see the old places still in business, albeit perhaps in different locations.
re: kseiverd
I was a kid when they opened a new John's Doggies shop "over town" in Chester (1980?). At the grand opening it was all the dogs you wanted for FREE. WHAT a GLORIOUS day that was.
Somewhat off topic: I love to eat hoagies when I get them, but to me, there is nothing better than a good hoagie which spends the night in my refrigerator and gets eaten the next day. The cold seems to firm everything up and gives the oil time to soak deep into the roll. Is it just me, or do others like hoagies that way?
re: iamzorba
I do enjoy a cold hoagie, however I don't know that I prefer it after a day in the fridge. The main problem for me is the bread gets a little too hard, and it's a little dry from any toppings that were wet. It's definitely not enough to ruin the hoagie for me, however I think I slightly prefer it fresh over one day in the fridge. Just my opinion.
re: tzanghi
Not a day in the fridge -- just overnight.
re: tzanghi
I guess I'm pretty much a perfectionist when it comes to great hoagies. I think they are at their best as soon as they are made. Refrigerating them will bring the temperature down to 37-39 degrees. At that temp. the ingredients are not a peak flavor and the individual flavor of meat and cheese tend to marry. Also the veggies are no longer at peak. As I got older I would watch carefully the assembly of the best hoagies. Invarible, some bread was torn out of the roll and some EVOO sprinkled on.Just my opinion. Remember when the Hog Island shipyard worker at these it was lunchtime so the hoagie was at room temp. That's when one of those puppies was unwrapped the aroma of all that good stuff would fill the area. A cold sandwich does not relese much aroma. That aroma is what got the attention of my Irish ancesters (and the the non Italian worker) attention.
I was born in Philly 71 years ago. Grew up in Fishtown on Mercer St and played in string bands. I grew up on hoagies. When I was a kid most of the older adults (grandparents) still called them Hoggies after the Hog Island shipyard workers that brought the sandwiches for lunch. Here is what an authentics hoagie consists of: Great Italian rolls, good quality extra virgin olive oil, good red wine vinegar, oregano (sprinkled on the onion that is added last with salt and pepper, then the oil then vinegar) meats all thinly sliced--prosciutto, capicola, genoa salami, then provolone cheese. ripe tomato preferable roma. Then lettice 1/4' shred,then, yellow onion sliced paper thin, piled high. I was so young when I first started eating hoagies I don't know if the hoagie peppers were offered or not. I like them (Haddon House is good). If used they go on the tomatoes. Usually some bread was torn out of the inside of the roll so you could get you mouth around it. I you plan to research the original cheese know that it was NOT made with Chez Wiz.
re: captmorgan40
Thanks for the great memories.. I can almost taste the sandwich as you describe it. It is interesting to see how some tastes have changed, most notably vinegar being the exception on the rule.
re: cwdonald
From Fishtown (Kensington) we moved to Haverford Twp. My Dad got the hoagies out there from a shop on Manoa Rd named Joe's Hoagie Shop. I can still remember how great that place smelled. Olive oil, vinegar and freshly sliced onions. Years later I attended the Restaurant School on Walnut Ave just up from the U. Penn campus. A little shop names Lee's, he had many stores in and around Philly, made authentic hoagies. Man could I woof one down now.
re: captmorgan40
The Lee's on Walnut St in West Philly is still there. These are franchises, but the original location on Cheltenham Ave is still there, albeit under different ownership I believe.
re: barryg
Lee's on Walnut is a gold mine. While attending the Reataurant School (Walnut Hill College) I would go there at least twice a week. There was a Wawa in Cherry Hill that had great hoagies. When I played in the Dick Crean-Joe Burke String Band we would always have a cooler full of hoagies. Not sure where they came from but it would have been in the Bridesburg area.
re: captmorgan40
Not sure when you moved from the area, but Wawa hoagies have gone way, way downhill. Avoid on your next visit. Lee's hasn't changed much that I can detect in the past 15 years but there is variation by location.
re: barryg
As the old saying goes, "Nothing stays the same, it gets better or worse". Sorry to here about Wawa but I'm sure there are many great places to get REAL hoagies. I left the area in 1993 and now live in SC almost into Ga. The bread situation in the South is grim. Very hard to get authentic old world bread. The Philly foods I miss the most are the hoagies, chesse steaks and great fried oysters like Kelleys on Mole St. had. You have to have Count size oysters and they are very hard to come by in these parts.
re: barryg
My fave used to be Lee's "Cheltenham", that we'd pick up from Lee's in Cheltenham on the way downna ball bark. Made a tremendous mess in our laps when we sat in our seats and ate 'em -- you probably could smell those suckers 3 rows back, and even on our clothes on the subway ride back to Fern Rock. We have a Lee's franchise near us now, and it just ain't the same.
Primo's is good, but I am not a fan of the seeded roll.
NO MAYO!!! Sharp provolone, good thin-sliced Italian meats, O & V, with S,P & O. Onions, sliced real thin, tomato & shredded lettuce, maybe some pepper rings, but always the pepper relish, on the hoagie, with extra on the side. If the hoagie is wrapped really tight, the flavors get pushed into the bread, and that's heaven.
re: captmorgan40
God bless you, that is how ANY Italian submarine, hoagie, grinder...etc. should be made. Mustard, mayo, cheese whiz, in fact any yellow cheese, roast beef, turkey or any other non-Italian meats are all blasphemy. I never been to Philly, but I been to a bunch of sandwich shops, and all the greatest subs have the same stuff on them. There was an especially wonderful Philly style hoagie shop in Venice, CA when I was a kid, and their cold hoagies fit this recipe to a T. There was also a shop years later (the 1980's) who imported all their stuff from Philly, including some kind of potato chips (which I forget the name now) and their hoagies were almost identical. The place where most Kommiefornia restaurants mess up is using some local bakery''s foul example of a "hoagie roll". To dumb asses in CA, that means a sort of long shaped (but never more that 6") roll, with an artificial (dye?) brown outside, combined with a disgusting Wonder Bread squishy interior. Some places can take perfectly good ingredients, like nice, crisp fried oysters, put them on crappy CA bread and call it a po-boy. It's 99% bread, and the rest knowledge of what you are trying to make...Italian cold cuts can be had anywhere in the good ol' US of A.
re: 7echo
After all these blog I got so hungry for an authentic I just had to have one. That meant a 45 minute trip to Augusta Ga to a gourmet shop to get the imported meats and provolone. Boars Head is very good but I'm a perfectionist. Publix bakes some really good hoagie rolls so I bought them there. An authentic hoagie can be made anywhere but you have to follow the original recipe that has been given in the blog. Wash it down with a good beer. Heaven!!!!!
I'm from South Jersey, 8 miles from Camden, thus about 10 from Philadelphia.
My comment is that I don't understand how Subway stays in business in this area since their sandwiches in no way resemble a good hoagie.
'Do you want bell pepper and black olives on that?'
re: FrankJBN
I beleive the answer to that is the diversity of their menu. I don't know what Subway calls the sandwich there but here they call it an Italian Sub. Anyone in your area that would buy one really doesn't like a true Hoagie. I have not been in a Subway in years even though we have only 6 restaurants in our little town, 3 are chains and Subway is one of them..
re: captmorgan40
I know plenty of people that like and appreciate real hoagies but stil eat Subway. For most people around here, Subway is just a sandwich, not a hoagie. The reasons Subway is stil successful in the Phila area are:
1) Their "healthy" campaign works. You can order a sandwich at Subway and be assured that the calorie count comes in reasonable, something that can be done at a mom and pop shop if you order carefully, but people associate Subway with healthy/weight loss due to the marketing. Even if they come into Subway and order something piled high with meat and cheese that is not on the low fat menu, in their head they are still at a "healthy" restaurant.
2) Price: Subway is usually cheaper than a good local hoagie shop. Though often you are getting what could be two meals at the local place, and quality is usually higher, a $5 is still a pretty good deal.
3) Speed/Convenience: No need to call ahead and the sandwiches are made fast. Too many mom and pop shops are slow to make a sandwich, don't have efficient customer flow, don't take credit cards, or close early.
re: barryg
You are 100% right about why Subway is so successful. On startup of the franchise it was one of the fastest growing in years. Getting back to the original question of what makes the Philadelphia hoagie different I've learned something after talking with folks from around the Northeast that have lived in Italian communities. What makes the Philly hoagie is basically the name. The Italian immigrants were making the sandwich where ever they lived. But we all know the origin of "hoagies" came out of Hog Island Ship Yard. The sad part is over the years outside of Philly (like by the time you get to Delaware or Northeastern Pa) It's hard to find an authentic. hoagie. I have eaten some pretty good Italian Subs in Northeastern WVa around the Fairmont, Clarksburg, Morgantown area. Way back, Italian imigrants came there to work in the mines. What they do have in that area is a fantastic sandwich called a Pepperoni Roll. It's made with Italian bread dough folled out, slices of not to thin pepperoni placed on the dough and then rolled up and baked. To serve, the roll is hinge cut, filled with roasted either hot or mild Italian peppers in marinara sauce (preferably Olivari brand) topped with a pile of good mozzerella cheese and popped in the oven until the cheese is completely melted. This seems to be a regional thing because your won't find it 30 miles out of the area. Ever heard on them in South Philly.
re: captmorgan40
Captmorgan: I'll agree on one point: Philly owns the rights to the Hog Island hoagie (see my 2/2/12 post above). It is a regional specialty that cannot be duplicated elsewhere as the total exceeds the sum of its parts. All must be made here and only here by people who appreciate and understand.
As for Subway, I have patronized once and only once since their funky smelling premier shop opened in the late 1980s in NE Philly. Using my introductory coupon, untrained teenage counter assistant put chunks of raw chicken in my sub and microwaved it for 15 seconds. I did not discover this until I unwrapped it at home. An immediate call to HQ got me a few more coupons for more of the same. No wonder Jared lost so much weight. He never went back. And neither have I.
P.S. And I raise my glass to you, Captmorgan, and all who remember the exquisite oysters at Kelly's on Mole St. It was a frequent Sunday dinner destination of early childhood along with Hespe's, the John Bartram Hotel, the Warwick Hotel Sunday buffet, Fisher's (on N. Broad St.), the Pub Tiki and the Vesper Club. Memories.....
re: FrankJBN
I'd eat a Wawa hoagie before I'd get an "Italian" from a Subway again (and that's sayin' something because I'm no longer a fan of the Wawa hoagie)
we were in the airport in Vegas two years ago, starved had to eat something quickly before the flight boarded so my husband and I split an "Italian" from Subway...
Subway is exactly the opposite of everything that an Italian Hoagie from any decent sandwich or pizza place in Philadelphia is!
re: cgarner
Doesn't it boggle your mind that Subways survives in the Philadelphia area? I worked with a guy who ate Subway sandwiches at least three times a week for lunch. To get from the office to the Subway he passed at least three independent places with good to excellent hoagies.
No accounting for taste I guess?
re: Perilagu Khan
But I'll bet you can get good chili and TexMex. Try finding that around here.
re: Perilagu Khan
Duluth: love it or loathe it, you can never leave it or lose it.
Grew up in Delaware County.. extreme SE PA. Back when I was a kid (in 1492), Chester was actually a CITY... with businesses... now it's a battleground.
Dicostanza's started on 3rd street. Remember going with Dad to get hoagies. Mama Dicostanza would always slice off something to snack on... I always hoped for a PAPER THIN slice of provolone. Remember her drizzling GOOD olive oil out of a gallon can with tiny hole poked in the corner... and a liberal shake od "dry" stuff... oregano!?! They moved to somewhere in the Claymont, DE area in 70's for a while. There's be a HUGE line of people waiting every weekend.
Worked for a few years at an alternative school in Chester not long ago. EVERY Friday, as I was getting ready to leave school, would call Phil & Jim's in Parkside to put in my order for a "special, everything sweet, hot peppers on the side". After 2-3 calls, they started recogniziing/expecting my voice.
Think one of the most important things in a good hoagie just might be the BREAD!?! Not too crusty, chewy center. They'd start by liberally drizzling bread with olive oi. Then piled high with VERY THIN slices of genoa salami, ham, cappicola, provolone. Topped off with TORN (not shredded) lettuce, THIN sliced tomatoes, Sweet peppers (San Del, I think from a huge gallon jar) and thin sliced dill pickles... that was the "everything sweet". A handful of hot San Del peppers wrapped up in a little hunk wax paper. NO mayo or vinegar, EVER! They'd do something on request called wrapped "to travel". All the meat & cheese on bread. Everything else laid out on foil and bundled up so it just sat inside sandwich. When ya got where ya wanted to be, ya just dumped all that goodness out onto sandwich. Vividly remember driving to VT/NH with friends to go skiing. I bought hoagies the night before... stashed in car trunk when we threw everything in to pack. We left WAY before dawn to miss the NJ Parkway traffic... hoagies would been GONE by 8am if they'd been IN the car. We get to our destination and meet other firends... you guys smell like HOAGIES!!
Used to be a place in Toby Farms (Brookhaven, PA) called Wojies. Excellent hoagies and cheese steaks. This guy packed up and went to Arizona or Nevada and I understand he made a KILLING. Seems a LOT of transplanted/retired Philly area people out there who missed an area staple. He had THE bread shipped in daily.
re: kseiverd
What was "a special"? I remember capicola being the primary meat in one.
re: Chinon00
A "regular" pretty much just a ham sandwich on a long roll? At Phil & Jim's ya can even get proscuitto on a hoagie.
re: chocolatetartguy
I did not know sharp provolone was a regional product. Maybe its there but just not being used in hoagies.
re: Chinon00
I have never lived on the West coast so I don't know. I guess those of us near Philly & NY City just get used to great Italian food and think the ingredients are available everywhere. I guess "spoiled" is the word I am looking for.
re: chocolatetartguy
Love the Reading Terminal. There is a difference between imported Provolone and domestic. The imported has a bit of an "edge" to it and a more robust flavor. I wouldn't call it sharp just more flavorable. Is Bassett's still serving great ice cream in the Terminal?
re: captmorgan40
When I got back to Berkeley after my trip, I tasted provolones at The Cheese Board, which seems to have just about anything you would want, and my favorite Italian Deli. All paled in comparison to what I had in Philly. They just didn't have that tang and I have since given up.
The one comparable provolone I had was at a restaurant that "imported" it from Wisconsin.
If I ever get back to Philly, the 1st thing I will have will be a hoagie with that cheese.
re: chocolatetartguy
As a little kid I remember going down to South Philly and walking down the streets off Two St. The stores had all thse meats and cheeses hanging in windows and often outside. The aroma was incredible. If you weren't hungry before you got there, it sure didn't take long to get hungry. Those days are gone. Sad.
re: captmorgan40
I never got further south than Gino's and Pat's (Passayunk?), but I thought there were still places like you describe in the heart of South Philly.
re: chocolatetartguy
Not on "Two St" (2nd St) but on 9th St in the Italian Market, sure (north of Pats and Genos). Well nobody is hanging their meats and cheeses outside anymore. There are still some old school shops on the 1500 block of Ritner too.
re: captmorgan40
Yep, Bassett's is still churning it out.
re: chocolatetartguy
I've recently seen it in west Texas. Of all places.
Anyone who answers question 3 correctly (hint: the answer is NO) and finds himself/herself in Providence should check out the Sandwich Hut on North Main St and order either the Allitalia or Deluxe Grinder. I think you will approve. Take a look at the pictures:
re: captmorgan40
Sorry for not being clearer. Didn't mean to claim that these were Philadelphia-style hoagies, just great Italian sandwiches that connoisseurs would enjoy. One of my regular stops when I go home to RI.
re: Perilagu Khan
With a side of punny.
Mayo Never
Vinegar Yes Red wine vinegar
Mortadella ,Salami Sopersatta, capicola(hot or sweet)
salt pepper basil and oregano Italian blend
Cherry peppers sliced or chopped never sweet
I agree the BREAD might be the make it or break it ingredient... it's never sliced in half, just cut partially thru and kinda squashed open. Liberal oil drizzled and nice shake of oregano as a base. The meats and cheese HAVE to be ultra thin and copious... provolone cheese, Genoa salami, cappicola, pepper ham, etc. NO vinegar... that comes from the "sweet" pickled peppers (San del)... I always ask for some hot pepper rings "on the side" in a little packet of wax paper. If it has mayo... it's NOT a hoagie. Anything other than provolone cheese... NOT a hoagie. If it's just turkey or roast beef or tuna... it's NOT a hoagie.... just a nice sandwich on a long roll. Onions are diced... taken from same big container that can make their way onto griddle for a cheese steak. Tomatoes are thinly sliced & lettuce is NOT shredded. Once assembled the whole thing gets another drizzle of olive oil before it's cut in half and wrapped in "hoagie paper".
A good italiam hoagie must have Meats including capicola, helmans mayo, sweet peppers, oil, oregano, provolone cheese, black pepper along with lettuce & tomatoes on italian roll. I want one right now! I hate when I'm asked do I want lettuce & tomatoes....I want a hoagie, not a sandwich!
re: ruthjones
re: ruthjones
No mayo, mustard, BBQ sauce, blue or cheddar cheese, aioli, basil leaves, cilantro etc
Add any of those and it stops being a legit hoagie.
Its a sandwich, maybe tasty, but not in the style of a Phila hoagie.
re: ruthjones
re: captmorgan40
Lord NO, little oil & Vinegar to draw down the S/P/Oreg but never Mayo.

subset: commoncrawl


text:
Shadow Algorithms Data Miner provides a high-level understanding of the complete set of shadow concepts and algorithms, addressing their usefulness from a larger graphics system perspective. It discusses the applicability and limitations of all the direct illumination approaches for shadow generation.
With an emphasis on shadow fundamentals, the book gives an organized picture of the motivations, complexities, and categorized algorithms available to generate digital shadows. It helps readers select the most relevant algorithms for their needs by placing the shadow algorithms in real-world contexts and looking at them from a larger graphics system perspective. As a result, readers know where to start for their application needs, which algorithms to begin considering, and which papers and supplemental material should be consulted for further details.
Preliminaries of Shadows
What's Covered in This Chapter
Basic Concepts
Categories of Shadow Algorithms: Basic Ideas and Properties
Considerations for Choosing an Algorithm
Hard Shadows
What's Covered in This Chapter
Planar Receivers of Shadows
Shadow Depth Maps
Shadow Volumes
Ray Tracing
Other Hard Shadow Algorithms
Trends and Analysis
Supporting Shadows for Other Geometry Types
What's Covered in This Chapter
Higher Order Surfaces
Image-Based Rendering for Impostors
Geometry Images
Particle Systems
Point Clouds
Height Fields
Final Words
Soft Shadows
What's Covered in This Chapter
Computing the Soft Shadow Integral
Soft Shadow Basics
Theoretical Aspects
Planar Receivers of Shadows
Shadow Depth Maps
Shadow Volumes
Ray Tracing
Other Soft Shadow Algorithms
Trends and Analysis
Other Treatments of Shadows
What's Covered in This Chapter
Bump Mapping
Advanced Reflection Models
Semi-Transparent Surfaces
Highly Complex Thin Materials
Atmospheric Shadows
Motion Blur
Ambient Occlusion
Pre-Computed Radiance Transfer
Global Illumination
Final Words
Applications of Shadow Algorithms
What's Covered in This Chapter
Augmented Reality: Integrating 2D Images with 3D Graphics
Non-Photorealistic Environments
Shadows as Interaction Tools
Final Words
CRC Press eBooks are available through VitalSource. The free VitalSource Bookshelf® application allows you to access to your eBooks whenever and wherever you choose.The Bookshelf application offers access:


text:
Inspections, Compliance, Enforcement, and Criminal Investigations
Mississippi Seafood Exchange, Inc. 10-Sep-04
Department of Health and Human Services
Public Health Service
New Orleans District
September 10, 2004
Warning Letter No. 2004-NOL-35
Mr. Aubrey Ray Hopkins, President
Mississippi Seafood Exchange, Inc.
795 East McDowell Road
Jackson, Mississippi 39204
Dear Mr. Hopkins:
On July 7, 8 and 19, 2004, a United States Food and Drug Administration (FDA) investigator inspected your seafood processing facility, located at 795 East McDowell Road, Jackson, Mississippi. We found you have serious deviations from the Seafood Hazard Analysis Critical Control Point (HACCP) regulations, Title 21, Code of Federal Regulations, Part 123 (21 CFR 123). In accordance with 21 CFR 123.6(g), failure of a processor to have and implement a HACCP plan that complies with this section or otherwise operate in accordance with the requirements of this part, renders the fishery products adulterated within the meaning of Section 402(a)(4) of the Federal Food, Drug and Cosmetic Act (the Act), 21 U.S.C. 342(a)(4). Accordingly, your refrigerated tuna is adulterated, as the tuna has been prepared, packed, or held under insanitary conditions whereby it may have become contaminated with filth, or whereby it may have been rendered injurious to health. You may find the Act and the Seafood HACCP regulations through links in FDA's Internet home page at http://www.fda.gov.
The deviations observed during the FDA inspection and of concern to us are as follows:
- You must implement the record
keeping system you listed in your HACCP plan to comply with 21 CFR 123.6(b).
However, your firm did not record monitoring observations at the receiving,
processing, and storage critical control points to control scombrotoxin (histamine)
formation listed in your HACCP plan for fresh fish products produced from
histamine-producing fish species.
- You must conduct a hazard analysis to determine whether there are food safety hazards reasonably likely to occur and have a HACCP plan listing, at minimum, the critical control points to comply with 21 CFR 123.6(a) and (c)(2). A critical control point is defined in 21 CFR 123.3(b) as a "point, step, or procedure in a food process at which control can be applied and a food safety hazard can as a result be prevented, eliminated, or reduced to acceptable levels." However, your firm's HACCP plan for fresh fish products produced from histamine-producing fish species does not list the critical control point of distribution for controlling the food safety hazard of histamine formation.
On July 8, 2004, our inspection of your firm, the FDA investigator collected a sample of your fresh, refrigerated tuna. Analysis of the sample by the FDA Southeast Regional Laboratory (SRL) found 155 to 420 parts per million (ppm) histamine. You may have received a letter from SRL notifying you of these analytical results. SRL also analyzed a sample of tuna collected by the Mississippi State Health Department Laboratory (MSHDL) from a [redacted] restaurant. The MSHDL collected that sample during the follow-up of a consumer complaint documenting circumstances surrounding an illness believed to be caused by consumption of tuna processed by your firm. Analysis of the MSHDL, sample found 502 to 901 ppm histamine. The FDA and MSHDL samples were from the same fresh tuna. The presence of histamines causes your fresh tuna product to be in violation of Section 402(a)(1) and (3) of the Act, 21 U.S.C. 342(a)(1) and (3).
Histamine is a chemical which may cause serious illness at levels as low as 200 ppm and is commonly the result of spoilage of fish due to temperature abuse. Fish processors should take all precautions necessary to reduce the risk of development of histamine. This can be achieved by creating and following a HACCP plan and maintaining temperature monitoring records to show the temperature of the fish is being controlled. We strongly recommend you take corrective action as soon as possible.
This letter may not list all the deviations at your facility. You are responsible for ensuring your processing plant operates in compliance with the Act, the seafood HACCP regulations, and the Good Manufacturing Practice regulations, 21 CFR 110. You also have a responsibility to use procedures to prevent further violations of the Act and all applicable regulations.
The observed deviations were brought to your attention during the discussion of the FDA Form 483 issued to you on July 19, 2004. We may take further action if you do not correct these violations promptly. For instance, we may take further action to seize your products and/or enjoin your firm from operating.
We are aware you made a verbal commitment to correct the observed deficiencies during the inspection. However, you must respond in writing, within 15 working days of the receipt of this letter, the steps you have taken to correct the noted violations, including an explanation of each step taken to prevent the recurrence of similar violations. Your response should outline the specific things you are doing to correct these deviations. You should include in your response documentation, such as copies of receiving records, temperature monitoring records, thermometer calibration records, or other useful information to assist us in evaluating your corrections. If you cannot complete all corrections before you respond, we expect you to explain the reason for your delay and state when you will correct any remaining deviations.
Please send your reply to the US. Food and Drug Administration, Attention: Cynthia R. Crocker, Compliance Officer, 100 W. Capitol Street, Suite 340, Jackson, Mississippi 39269. If you have questions regarding any issue in this letter, please contact Ms. Crocker a at (601) 965- 4581, extension 106.
H. Tyler Thornburg
District Director
New Orleans District
Enclosure: Form FDA 483


text: Rubber Duck loves the snow. Stella Luna, not so much. Posted on February 9, 2013 by Paul Morrison 3 comments Stella wrote her name in the snow in ten seconds. Her new name is "Spot". Rate this:Spread The GMG Love By Sharing With These Buttons:FacebookTwitterPinterestEmailGoogleRedditLinkedIn Related tagged with Rubber Duck, Stella Luna Things to do


text:
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text:
This is more of a Networking question so i put it in here.
Please look at the attached diagram. This is what i am wanting to achieve in a test environment. I have setup the 3560 with 2 Vlans and they can communicate between each other no problem. I want to fit the Smoothwall express in the system like i the diagram.
How do i configure the Cisco switch so it has a route out to the Smoothwall box so we can get a net connection please?
Eventually i am looking to move something like this in production possibly using a big Smoothwall box.


text:
BiographyWhile it feels like there's been an avalanche of desert blues and Tuareg recordings since the late 1990s, the truth is that Tartit and Tinariwen are the two main bands that have gained exposure outside of their native Mali. Tartit, the more traditional of the two, features five female singers/drummers and four male vocalists and plays the kind of long-distance, hypnotic desert music that has seduced music fans the world over.
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text:
Tap 42 Announces Second Location in Boca
By Nicole Danna
Credit Card Breach at P.F. Chang's in Palm Beach
By David Minsky
Myapapaya's Dreamy Greeny is the Best
By Sara Ventiera
Photos: Bull Market in Ft. Lauderdale
By Candace West
Coconut Water May Not Be All It's Cracked Up to Be
By Sara Ventiera
National Tequila Day is July 24, Six Drinks to Try
By Nicole Danna
Top Three Sriracha-Flavored Foods
By Sara Ventiera
El Bohio Offers Cuban, American Cuisine in Lantana
By Nicole Danna
So "Harley" is revving his motor in your face, and you don't know whether to laugh or laugh. For a not-so-small fee ($10 for ladies age 21 and older; $15 for ladies 18 to 20), you can witness a crowd of strictly women hootin' and hollerin'. Why is it that men sit at titty bars in dumbfounded silence while women -- when they visit their own version of the clubs -- fall off their chairs laughing at the teabag-o-rama? It's because, to women, places like La Bare are hilarious and not that sexy; sure, Dirk's got those dreamy eyes, and you can't keep your eyes off Paolo's huge... pecs. But these joints are filled with single and/or married women who are really wondering what it would be like to make out with another chick. Hooray for the converting power of the penis! La Bare is open Wednesday to Sunday, but Friday and Saturday nights are best.


text:
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VCU issues mumps alert after 1 case confirmed
Only 3 Va. university basketball teams profitable
This year the NCAA tournament includes no Virginia schools with profitable basketball programs
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Falls Church resident holds world record for longest legs
Following in one Virginia resident's footsteps would be a tall order.
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VCU students provide marketing aid to nonprofits
Eleven nonprofit organizations are getting some free marketing help Virginia Commonwealth University students.
2 buildings planned for Virginia Commonwealth University
12 Va college faculty members to receive awards
A dozen faculty members from Virginia colleges and universities will receive the 2013 Outstanding Faculty Award.
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VCU board OKs new contract for president
Once-conjoined twins to mark surgery a year later
Two little girls from the Dominican Republic who underwent 20 hours of surgery to separate them are celebrating one year since undergoing the procedure in Richmond.
VCU president calls rash of crimes 'untenable'
Virginia Commonwealth University's president says a string of crimes near or on the school's main downtown campus in Richmond is "untenable."
VCU researcher spots rare sturgeon in James River
A Virginia Commonwealth University researcher says he's spotted a rare Atlantic sturgeon in the James River in Richmond.
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text:
Apollo 11 celebrates 45th anniversary of moon launch
Updated On: Jul 16 2014 06:36:58 PM EDT
Forty-five years ago Wednesday, Apollo 11 and its legendary crew of Neil Armstrong, Buzz Aldrin and Michael Collins launched from Kennedy Space Center atop a massive Saturn V rocket.
The mission of putting man on the moon was one sought after for years by late President John F. Kennedy.
"We made his promise come true and we had a hell of a team," said Jim Stone.
Stone was just 22 years old when he worked as an engineer for the Apollo 11 mission. He remembers what the Cape was like when history was made 45 years ago.
"There wasn't one stretch of highway that there weren't campers and people standing everywhere," said Stone. "I'd never seen anything like it before and never again."
After Apollo 11 reached lunar orbit, Armstrong and Aldrin moved into a lunar module and landed in the Sea of Tranquility. Then, on July 20, 1969, just four days later, Armstrong would become the first person to step foot on the moon.
Stone recalls watching it on live television, like millions of others, as Armstrong uttered the now-iconic line: "One small step for man; one giant leap for mankind."
"I don't think there were many of us that slept that night," said Stone.
Armstrong died in 2012 at age 82. Collins, 82, and Aldrin, 84, are remembered Wednesday for their bravery and dedication.
"Those guys did a phenomenal job. They were so courageous," said Stone.
The success of the Apollo 11 mission effectively ended the so-called "Space Race" with the Soviet Union. Now, going into the fourth year of not being able to launch Americans into space, so many, like Stone, hope one day the program can back to where it once was.
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What if airport screeners checked your square root?
A computer scientist argues that racial profiling is less effective than random searches, but says simple math could offer an even better solution.
Wed, Nov 17, 2010 at 07:03 PM
SECURITY: Previous studies have shown that any apparent rise in success due to racial profiling is actually due to increased levels of law enforcement. (Photo: Manuel Balce Ceneta/AP)
What if airport screeners looked at would-be passengers and instead of assessing the color of their skin, asked: "What's the square root of your likelihood of being a terrorist?"
Such is the world imagined by an American computer scientist who argues that racial profiling to root out potential terrorists is actually less effective than random searches, but says some simple math could offer a better solution.
"When you have any profiling at all, it quickly becomes less effective than random sampling," said University of Texas professor William Press, whose paper appears Wednesday in the journal Significance, a publication of Britain's Royal Statistical Society.
Profiling does not work because "you end up screening the same innocent people over and over again, just because they happen to be in a profiled group," Press said.
Previous studies have shown that any apparent rise in success due to racial profiling is actually due to increased levels of law enforcement. More police focusing on one group will catch more criminals since fewer police and resources are focused on other groups.
"It is simply better to do uniform random sampling, which means everyone who shows up at the airport should have the same chance of being screened in the same way," said Press, who has written on the topic before for the Proceedings of the National Academy of Sciences.
But he has come up with an idea that just might be even better.
"It is this thing called square root sampling," he told AFP.
That way, screeners would approach a given group deemed to be, say 100 times more likely to be harmful, and then check them the square root of that number, or 10 times, more often.
"That actually would be better than uniform (random) sampling. The trouble is there is no good way to do that."
Press teaches university-level statistics and uses the example for his students, who do not argue with his mathematical formulas but do puzzle over practical ways to solve the problem in real life.
"One could imagine a system in which people's risk factors are evaluated and as you show up in airport you know, in some computerized automatic way the computer flashes either red or green and does this square root business which would be some form of optimal profiling," he said.
"But I don't know anyone who actually thinks you could make such a system work."
And when it comes to the latest controversy roiling U.S. airport travelers — systems that can peer through clothing and show bodily details — Press has just one hope in mind for any new screening technology.
"That it not slow down the lines," he said.
Copyright 2010 AFP Global Edition


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$2 million bond passes in WindsorMarch 06,2013WINDSOR Voters in Windsor approved $2 million in renovations to the towns wastewater treatment facility. Three-hundred seventy residents voted yes and 179 voted no.
Town Manager Tom Marsh said the treatment plant is about 20 years old and was in need of a complete overhaul. With the $2 million bond, the town will rebuild the facilitys clarifiers and a digester, the section of the plant that breaks down sewage to generate methane gas.
According to Marsh, taxpayers will see an increase between 3 and 4 percent a year to pay off the bond. Approximately 1,600 sewer customers are responsible for paying the bond, but the entire town voted on the bond question.MORE IN This Just InSki area operators in Vermont and across northern New England were giddy Wednesday at the... Full StoryCounty-wide storm Full StoryA New York woman is facing an arson charge for setting a scarecrow on fire. Full Story
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- RICHARD'S POOR ALMANACK: In 1944, U.S. begins B-29 bombing raids on Japanese main islands; in 1950, Great Appalachian Storm begins to form; 1963, Lee Oswald killed by Jack Ruby; 1974, D.B. Cooper hijacks Seattle-bound airliner; 1974, 'Lucy' found.
- RICHARD'S POOR ALMANACK: On this day in 1927, striking Colo. miners attacked with machine guns by state police; 1877, Thomas Edison announces invention of the phonograph, 1959, Alan Freed fired by WABC 770 AM for accepting payola to promote records.
- RICHARD'S POOR ALMANACK: On this day in 1863, President Abraham Lincoln delivers short speech in Gettysburg, Pa.; in 1984, a Pemex LNG facility destroyed by series of gas explosions, 600 people are killed; in 1998, Senate builds fire under Bill Clinton.
- RICHARD'S POOR ALMANACK: On this day in 1831 – Independent South American super-state, Gran Colombia, dissolved; 1856 - Fort Buchanan built to control Apache warriors; 1970 - William Calley Jr. goes on trial after 1968 massacre at My Lai, Vietnam.


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Spring is a very popular dependency injection framework. One of its sub-projects is Spring-MVC which helps developer create a robust web-tier in their application. This article shows an advanced (and little-known) feature that allows handling a set of requests URIs by matching them against a regular expression.
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There were rumours that Comedy Circus is to conclude this May.
He clarified, "We planned to take a three to four months gap after that month. But considering the show was getting high TRPs, we dropped the idea. It is difficult to get such popularity in this age."
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New desktop, laptop and MP3 device make learning faster and easier. (new products).
The more schools use computers, the more educators need and expect from those machines. Apple has several new products aimed to meet these needs.
"Schools are asking for it," says Stephanie Hamilton, Apple's manager of K-12 marketing. "They want to have more power. They're doing more digital media that requires faster and more hard drive space."
The most recent debut is the new iMac, a desktop computer with a 15-inch LCD flat screen that's brighter, sharper and easier on the eyes than traditional CRT displays. Ideal for computer labs, which serve different classes all day, the iMac's display can be easily adjusted by height or angle. The three new iMac models are also faster--with a 700 to 800 MHz PowerPC G4 processor; a SuperDrive for CDs and DVDs is available.
The iMac also offers students multimedia authoring. Using a FireWire-equipped digital video camcorder and the included iMovie software, assignments can include DV footage from field trips, video reports, virtual tours and class presentations with narration.
For students and educators on-the-go, Apple has enhanced its iBook line of notebook computers with faster PowerPC G3 processors up to 600 MHz, a new system bus running up to 100 MHz, larger hard drives up to 20GB and 128MB of RAM. The most advanced model, featuring a DVD-ROM/CD-RW "combo" drive, is now priced $100 lower at $1,699. Mac OS X version and Mac OS 9.2.1 come pre-installed.
As with previous iBooks, the new notebooks weigh 4.9 pounds and measure 11.2 inches wide, 9.1 inches deep and 1.325 inches thick to fit in a backpack or briefcase.
Besides the ability to pack up to 1,000 songs into its portable, 6.5-ounce design, Apple's new iPod device has a number of educational uses. Hamilton says some school districts are collecting teachers' reflections on classroom techniques with MP3 files for take-anywhere professional development. "The iPod offers the same capability and much more than tapes," Hamilton says. "We also have teachers talking about using it for foreign language--as a language lab-to-go."
School administrators are using the iPod to store presentations when traveling, preventing the need to bring along a laptop. The bonus? The iPod also provides a source of entertainment--a traveler can download an entire music collection onto the device, which fits into even the smallest carry-on bags.
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Booked three nights while in Xalapa in hopes of finding English-speaking staff, reliable internet, good dining options, and very comfortable bed, and a bathroom with consistent hot water. The hotel's website boasts awesome mountain and city views. That is probably only from the top floor. I appreciated the room overlooking the pool as opposed to the other side overlooking a... More
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text:
Where would you find the 1600 year old Iron Pillar in India?
Asked by Subhash Shukla, 03 Mar '10 09:29 pm
Earn 10 points for answering
Answers (5)
The columns that bear the edicts of Ashoka include the two pillars at Delhi (originally located at Meerut and Topra in Haryana and were brought to Delhi during the reign of Firuz Shah Tughluq in 1356), the pillar at Allahabad (is believed as originally located at Kaushambi) and the pillars found at Lauriya-Areraj, Lauriya-Nandangarh, Rampurva (with lion capital), Sankissa, Sanchi and Sarnath. The columns bearing dedicatory inscriptions were found in Lumbini and Nigalisagar. :DAnswered by conviction, 03 Mar '10 09:31 pm
In new delhi, just next to qutab minar.Answered by iqbal seth, 03 Mar '10 09:31 pm
In Delhi.Ashok ki laat.Answered by HEMANT MEHTA, 03 Mar '10 09:31 pm
Saranath, the lion pillar.Answered by Deepak Joshi, 03 Mar '10 09:31 pm
Yahi per rediff mainAnswered by wenz, 03 Mar '10 09:29 pm


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Creative Writing
Jenny McKean Moore Free Community Workshop
Fall 2014 -Creative Non-Fiction
Wednesdays, 7-9 p.m.
10 September 2014 - 10 December 2014
Led by Brando Skyhorse
Come and take part in a semester-long creative nonfiction workshop! To apply, you do not need academic qualifications or publications. The class will include some readings of published writings (primarily memoir and the personal essay), but will mainly be a roundtable critique of work submitted by class members. There are no fees to participate in the class, but you will be responsible for making enough copies of your stories for all fifteen participants. Students at Consortium schools (including GWU) are not eligible.
To apply, please submit a brief letter of interest and a sample of your writing, 12 pt type, double spaced, and no more than 7 pages in length. Make sure you include your name, address, home and work telephone numbers, and email address for notification. Application materials will not be returned, but will be recycled once the selection process is completed. Applications must be received at the following address by close of business on Friday, 22 August 2014.
JMM Creative Nonfiction Workshop
Department of English
The George Washington University
801 22nd Street, NW (Suite 760)
Washington, DC 20052
All applicants will be notified by email of the outcome of their submissions no later than Saturday, 30 August 2014.
Brando Skyhorse is the 2014-15 Jenny McKean Moore Writer-In-Washington at George Washington University. He is the author of Take This Man: A Memoir, and a novel, The Madonnas of Echo Park, which received the 2011 PEN/Hemingway Award and the Sue Kaufman Award for First Fiction from the American Academy of Arts and Letters. He has been awarded fellowships at Ucross and Can Serrat, Spain. Skyhorse is a graduate of Stanford University and the MFA Writers' Workshop program at UC Irvine.
The George Washington University is an equal opportunity institution.
Wordsmith of Washington
Critically acclaimed novelist Thomas Mallon became director of the Creative Writing Program in the spring of 2010. While Dr. Mallon believes students need to have a certain amount of imagination to succeed in a creative writing class, he believes a lot of students don't realize how much imagination they have until they are pressured to use it.


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Alberta Cross will give St. Louis a double dose of its music tomorrow, on July 17: The band brings its modern psych-rock to Off Broadway that night and releases its new album Songs of Patience the same day. Doors open at Off Broadway at 8 p.m. and the show is scheduled to start at 8:30. Tickets are ... More >>
My word of the day calendar says that today's word is "skirl", which conveniently is defined as a musical term. Unfortunately, it is one that typically involves the act of bagpipin', and none of the bands listed this week feature that particular instrument. MISSED OPPORTUNITIES. Alberta Cross plays ... More >>
8:30 p.m. Tuesday, July 17. Off Broadway, 3509 Lemp Avenue.
Here again: every newly announced show for the week! On page one you'll find a quick list of shows that particularly caught our attention, followed by embedded YouTube videos; there, you can check out some of the artists you may not be familiar with. Page two contains our complete listing of new sho ... More >>
Jason ThrasherConsidering the fact that modern bands summon plenty of varied musical and pop culture touchstones, it's silly to make declarations that a certain band is helping to foster the revival of a specific decade's sound. But in terms of aesthetic and fearless willingness to experiment ... More >>
Samantha Crain, a local favorite from Oklahoma, plays at Lemmons tonight. Friday, May 21 *Bullet for My Valentine/Chiodos/Airbourne, The Pageant -- SOLD OUT *Alberta Cross, Blueberry Hill's Duck Room *Samantha Crain, Lemmons *The Classic Crime, Fubar *Jack Callahan Spring Tour Final Show/Ben ... More >>
ZOMG IT'S HANSON. You can re-live my grade school fantasies on August 5 at the Pageant. 2720 Cherokee *Alex B (of Pnuma Trio), May 7 Blueberry Hill *Alberta Cross, May 21 Cicero's *AudioTherapy, May 6 *Derek and The Darling, June 3 *Helen Keller Nation, May 13 The Complex *Slick Idiot wit ... More >>
Bonnaroo just announced its 2009 lineup -- and like Coachella, it looks pretty strong. Bruce Springsteen and the E Street Band are headlining, while Phish is doing two(!) shows. Other notables include Elvis Costello (solo), Wilco, Nine Inch Nails, Al Green, Snoop Dogg, Mars Volta and a bunch more. S ... More >>


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I gave my sister my bank card/i.d. in exchange for a little money (400), she deposited 4 (stolen) checks totaling 4k, then withdrew funds (found all this out later).I never went to any bank, or signed my name on anything! It was all her and SHE'S on camera. I cooperated from day one she didn't. I'm charged with forgery in the 1st degree/theft by taking, and she has 2 of each charge. I have no record and 4 lawyers gave me a phone consultation and said Ill PROBABLY get probation/restitution. Also, is it too late if she tells them I had NOTHING to do with it? I know its lying, but I have a lot more to lose than her. They have no physical evidence that I actually received anything just my statement stating that I did. Please help, thanks.
The State has to prove beyond a reasonable doubt that you committed the offenses that you are charged with. If you cooperated and gave a statement then you may have already made the State's case.
Your role in the grand scheme of the crime as well as all the good things you have done in your life are factors that will determine if you face incarceration.
Generally speaking, the "better" you have been in your life the more likely a judge will give you a "break".


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Volume: 53 Issue: 7
Contents of History Today, July 2003
To read any piece marked , you'll need a subscription to our online archive
Paul Dukes looks at the ups and downs of the relationship between the land of the lions and that of the double-headed eagle.
A.A. Orlov looks at the Britons who stayed in Moscow when Napoleon invaded, and those who visited after the destruction.
Following the publication of The Shortest Way with the Dissenters, Defoe was accused of seditious libel and put in the pillory on the last three days of...
Daniel Snowman meets the historian of Columbus, Barcelona, the Millennium, Truth, Civilisations, Food and the Americas.
Maurice Garin won the first Tour de France, on July 19th, 1903, by a margin of almost three hours.
Peter Furtado and Vladimir Dolmatov introduce the July 2003 issue of History Today.
Anna Chapman considers what lies behind the cult of an East Anglian king killed by the Vikings in 869.
The Nine Days' Queen was pronounced monarch on July 10th, 1553.
News and views from History Today readers.
Lev Anninskiy describes his encounters with censored and uncensored history in Soviet Russia.
Simon Jones describes 'Spirit of the Blitz: Liverpool in the Second World War', a new exhibition created by National Museums Liverpool which opens at the...
Gordon Marsden sees an identity of outlook between two writers generally seen as occupying opposite ends of the political spectrum in Britain.
Matthew Howells introduces History Compass, a new concept in history publishing.
Denise Silvester-Carr visits the house that proved an inspiration to many in the Arts and Crafts movement, and which opens to the public on July 16th.
Mike Cronin and Richard Holt discover the roots of international sport in France.
Patrick Dillon identifies the mid-18th century as a watershed in ideas about reforming society.
Godfrey Hodgson tells of a little-known episode in which an unofficial American diplomat attempted to redraw the political map in the summer of 1914, bringing peace...
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text:
For Hospitals, Debt Parade Hasn't Stopped--Yet
As the credit crunch facing much of the economy refuses to fade, and in fact grows stronger, one sector seems somewhat immune. You guessed it: healthcare. While consumers and even banks seem to need a fresh infusion of capital that isn't coming, hospitals and healthcare companies are finding the spigot is still open--if a little more pricey.


text:
Timeline: Selling a veterinary practice to an inside buyer
Every practice sale is a little different, but you can start with this handy downloadable PDF timeline to get you started thinking about how you'll spend the months and years before the big change. Veterinary Economics Editorial Advisory Board member Denise Tumblin, CPA, designed it as part of the latest Benchmarks study of Well-Managed Practices.
Click here to download the form.
For more on succession planning, see related links below.
Hot topics on dvm360
Blog: Election results pose obstacles for veterinary prescription law
Flip in U.S. Senate's majority may slow progress of Fairness to Pet Owners Act.
7 steps to a better relationship between veterinarians and rescue groups
A DVM in the city shares his advice to veterinary practices for working with rescues.
The war between shelters, veterinarians needs to end
Despite practitioners' legitimate gripes, they're hurting themselves.
Making it work: Cavanaugh Pet Hospital dedicates itself to a positive, productive shelter relationship
Watch "Moustakas" benefit from Cavanaugh Pet Hospital's partnership with Furry Kids Refuge.
Ebola-exposed dog's first test for the virus is negative
Bentley will continue to be treated with an abundance of caution for the remainder of his quarantine, while his owner has been declared 'virus-free.'


text:
Spring is [finally] here, and what better way to celebrate than to make a colorful collage? Learn all about the art of Collage in the Children's Department on Monday, March 28th at 1:00 pm and Tuesday, March 29th at 4:30 pm!
Registration for this program is required and is limited to 20 children (2nd - 6th grade)
For more information and to register, stop by the Children's Reference Desk or call 832-559-4235.
[1] http://hcpl.net/users/ann-p
[2] http://hcpl.net/category/locations/tomball


text:
When I first began to listen to rap music as a student at Jesse H. Jones Senior High, it was mostly screwed-down versions of hits by UGK and freestyles by Lil Keke, Lil Flip and Yungstar. Only after I graduated did I begin digging deeper into rap's history, with East Coast lyricism pulling me one wa ... More >>
I listen to a lot of sports radio and talk to people online and off about sports on a regular basis. Despite the fact that the Rockets are in the playoffs for the first time in three years, there just isn't the buzz about the team Houston has seen in years past. There are fewer calls about them on s ... More >>
As our own John Royal reported Wednesday, it appears the Aeros run as the only hockey in Houston has come to an end. I have been to fewer than five Aeros games. I'm not really a hockey fan. Still, I hate to see any team leave the city, particularly when it is one that represents a sport that will no ... More >>
It must be music-venue day today. Rocks Off would like to thank Jon Harvey of Houston (@oompahead) for alerting us via Twitter to the fact that on this day in 1975, when I was a few weeks away from turning one year old, the sports and entertainment arena then known as the Summit opened in Greenway P ... More >>
Today in Los Angeles, legendary, pioneering heavy metal group Black Sabbath convened in front of reporters at the Whiskey A Go Go to announce a 2012 reunion tour and album, set for a fall release. The event, hosted by Henry Rollins, was telegraphed by a countdown clock on the band's official ... More >>
[Ed. Note: This is the final installment of our series reminiscing on Bruce Springsteen & the E Street Band's long history in Houston. See here for the '70s, and here for the '80s and '90s.] April 18, 2000: E Street Band Reunion Tour, Compaq Center (the Summit) Daniel Kramer"It was on this to ... More >>
Start saving those nickels and dimes, kids, because the biggest tour of 2009 (so far) is headed for Houston. At a press conference in House of Blues' Foundation Room this morning, Live Nation President Bob Roux and Toyota Center General Manager Doug Hall announced Elton John and Billy Joel will brin ... More >>
Shocking news this morning -- the Houston Comets are no more.First reactions were predictable. "The Houston Comets were still around? Do tell." But then reality began to sink in.The Comets won the first four WNBA championships at a time when no Houston team was winning anything. They brought joy to ... More >>
Shocking news this morning -- the Houston Comets are no more.First reactions were predictable. "The Houston Comets were still around? Do tell." But then reality began to sink in.The Comets won the first four WNBA championships at a time when no Houston team was winning anything. They brought joy to ... More >>
Credit boyish heir Osteen for Lakewood's higher power
Who knew HPD gave away free heroin shots?
Get Bowled over by the best of the real Bayou City
ZZ Top brings down the curtain at a venerable venue
Ice skating glides outside at Moody Gardens
If you want poetry, read a book
Fleetwood Mac opens the Toyota Center, the Chron hyperventilates, and a city grumbles
Compaq Center becomes the Lakewood International Center
The Greatest Show on Earth stops in H-town
The WWE floods Houston with Bad Blood
One princess isn't enough for Disney's lady-killer
Liquor and Lakewood don't mix
What do Lakewood Church and its pastor Joel Osteen have that most mainline Protestant denominations don't? People. Lots of them. And in an assortment of colors.
Is there a Houston Press Music Award jinx?
Hot Bagels & Delicatessen
Friday, November 9
Selling his novel on the streets of Houston got Abram Himelstein in trouble. He's ready to give as good as he got.
Dalat Vietnamese Bistro rises high above its concrete surroundings
New Year's Eve Houston at Bayou Place
Local Restaurant News
Coming This Week
Method Man and Redman have a Blackout, tour with Family Values
Despite what the campaign says, that new arena will cost plenty
More for Les and the Rest. Brown finally figures out that spending equals power
Will hip-hop ever find a home in Houston?
February 25 - March 3, 1999
July 23 - 29, 1998