I need to slow down when I read, LOL. At first glance I thought you wrote: "...he was an invertebrate gambler..." and was picturing him slumped over a slot machine or at the poker table falling off his chair (being invertebrate and all that)! Though I suppose it could be less literal and refer to a spineless fellow with no courage...
I had no idea who he was until I looked it up. He was a prominent politician and First Lord of the Admiralty.
Oh I had heard of him before in regards to the sandwich being named after him. But I didn't know he was such a scoundrel. I guess he wasn't a very admirable Admiral.I had no idea who he was until I looked it up. He was a prominent politician and First Lord of the Admiralty.
He was also a rake, a bounder, and a profligate.
Dont forget " a bad un"I had no idea who he was until I looked it up. He was a prominent politician and First Lord of the Admiralty.
He was also a rake, a bounder, and a profligate.
His inspiration may well have been " The definition of a mistress"
That’s what we say here as well, good’un or a bad’un.
That’s what we say here as well, good’un or a bad’un.
When I was a little kid, my brother brought home a coworker, and told me his name was Biggen.
He was a giant, well over six feet tall. I later learned his first name was Mark, and for years and years, I thought his proper name was Mark Biggen.
Then, one day, I heard him introduce himself to some one else, and he gave his name as Mark Foster, which I thought was strange, and I asked my brother about it later, and he started laughing and said, “Biggen’s not his name, dumbazz, that’s just what we call him. Because he’s a big’un!”
I do not know if he buttered his sandwiches, though.
For a Hoagie, my In-Laws from Philly taught me to only use Olive Oil, no Vinegar, no Vinaigrette.
I was instructed to drizzle the Oil on the split Roll first, followed by S&P, Garlic Powder, Red Pepper Flakes and dried Oregano.
Then pile on the goodies!
I use Sharp Provolone Cheese, Hot Capocollo, Genoa Salami, and a good Ham of some sort.
A little vegetation, sliced Sweet White Onion, Lettuce, Tomato and the must have
is sliced Hot Cherry Peppers or Hot Pepper Hoagie Spread, which ever you can find in your area.
View attachment 80672
When we lived in the Tucson area, I was even able to buy Amoroso Rolls! That's the "Gold Standard".
I thought that they were all crazy when they first told me how to do this, but then they took to some famous joint in Blue Bell.
OH_MY_GAWD!
This little Hawaiian Gal was over the moon in love!
My husband ordered us a large (twenty inch long btw) Cheesesteak AND a Italian Hoagie.
We ate half of each in the joint and then took the other two halves with us to our hotel for dinner later in the room.
Oh and btw, NEVER order Mayonnaise on your sandwich in Philadelphia, they'll kick you out!
I'm thinking that the cherry peppers are pickled and probably add enough of a vinegary pop.For a Hoagie, my In-Laws from Philly taught me to only use Olive Oil, no Vinegar, no Vinaigrette.
I was instructed to drizzle the Oil on the split Roll first, followed by S&P, Garlic Powder, Red Pepper Flakes and dried Oregano.
Then pile on the goodies!
I use Sharp Provolone Cheese, Hot Capocollo, Genoa Salami, and a good Ham of some sort.
A little vegetation, sliced Sweet White Onion, Lettuce, Tomato and the must have
is sliced Hot Cherry Peppers or Hot Pepper Hoagie Spread, which ever you can find in your area.
View attachment 80672
When we lived in the Tucson area, I was even able to buy Amoroso Rolls! That's the "Gold Standard".
I thought that they were all crazy when they first told me how to do this, but then they took to some famous joint in Blue Bell.
OH_MY_GAWD!
This little Hawaiian Gal was over the moon in love!
My husband ordered us a large (twenty inch long btw) Cheesesteak AND a Italian Hoagie.
We ate half of each in the joint and then took the other two halves with us to our hotel for dinner later in the room.
Oh and btw, NEVER order Mayonnaise on your sandwich in Philadelphia, they'll kick you out!
