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bebitz bebitz 41-45, F 13 Answers Mar 29, 2009

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In Philly where I grew up, a hoagie had a little bit of everything on it. Two, three or four meats and a variety of veggies. A sub usually had one or two meat selections, like Subway has today (tuna, steak, etc), and loaded with veggies. A grinder was usually served toasted or hot. And a hero was one of every meat & veggie in the cooler unless you didn't want some of the stuff. Like no onions or no ham, etc....But basically they're all the same. Just depends where you're from.<br />
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From Whatscookingamerica.net comes this. All from my home town:<br />
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The Hoagie was originally created in Philadelphia. There are a number of different versions to how the Hoagie got its name, but no matter what version is right (historians cannot seem to agree on the correct version), all agree that it started in Philadelphia or the towns' suburbs.<br />
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(1) The most widely accepted story centers on an area of Philadelphia known as Hog Island, which was home to a shipyard during World War I (1914-1918). The Italian immigrants working there would bring giant sandwiches made with cold cuts, spices, oil, lettuce, tomatoes, onions, and peppers for their lunches. These workers were nicknamed “hoggies.” Over the years, the name was attached to the sandwiches, but under a different spelling.<br />
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(2) Another version on this story says that workers at Hog Island did bring this type of sandwich for lunch, but it was never called a hoagie. The story goes, that one day an Irish worker, who everyday carried an American cheese sandwich, looked enviously at his co-workers’ lunches and said; “If you wife will make me one of those things, I’ll buy it from you.” The man went home and said to his wife “Tomorrow, make two sandwiches, one for me and one for Hogan,” his co-worker’s name. So everyone started calling the sandwich “hogans,” which eventually go shorten to hoagie.<br />
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(3) In 1925, Augustine DiCostanza and his wife, Catherine, opened their grocery store called A. DiCostanza's grocery store in Chester, Pennsylvania. According the family lore, the grocery store stayed open well past midnight to accomodiate the gamblers who held card games at the Palermo's Bar on the same street. According to Augie DiCostanze, granddaughter of Augustine and Catherine:<br />
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"One summer afternoon back in 1925, one of the men who cut the game decided to take a break and he walked into the store to get a pack of cigarettes. Mom was cooking the the back kitchen and the aroma penetrated throughout the store. The aroma apparently whet the man's appetite and he asked Mom if she would make him a sandwich. "OK, pick out what kind of lunchmeat you want," she said. He looked into the case and with an Italian hand waving gesture said: "Put everything you have in the case on it." Mom took a long loaf of Vienna bread, sliced it lengthwise and proceeded to put on all of the lunchmeat. . . . "What are you cooking that smells so good?" the hungry gambler asked. "I'm frying sweet and hot peppers," she replied and without asking she put a few pieces of the pepper on the sandwich. He left and an hour later the place was filled with hungry gamblers asking for a sandwich. Mom sold out of everything that day. It was the beginning of a new creation, soon to become know as the Hoagie."<br />
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(4) The last story says that during the Depression (1929-1939), out-of-work Philadelphian Al DePalma went to Hog Island near the naval shipyards to find work. When he saw the workers on lunch bread eating their giant sandwiches, his first thought was, "Those fellas look like a bunch of hogs." Instead of applying for a job at the shipyard, he opened a luncheonette that served these big sandwiches. He listed them on the menu as “hoggies” named for the hogs he saw during that lunch hour.<br />
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During the late 1930s, DePalma joined forces with Buccelli’s Bakery and developed the perfect hoagie roll (an eight-inch roll that became the standard for the modern-day hoagie). By World War II during the 1940s, he turned the back room of his restaurant into a hoagie factory to supply sandwiches to workers at the shipyard. DePalma became know as “The King of Hoggies.” At some point after World War II, the “hoggie” became the “hoagie.” It is said that because his customers kept calling them hoagies, he changed the name.<br />
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I prefer answer #3 and have eaten at DiCostanza's when I was a kid.<br />
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From Wikipedia comes this:<br />
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The term hoagie originated in the Philadelphia area. Domenic Vitiello, professor of Urban Studies at the University of Pennsylvania asserts that Italians working at the World War I shipyard in Philadelphia, known as Hog Island where emergency shipping was produced for the war effort, introduced the sandwich, by putting various meats, cheeses, and lettuce between two slices of bread. This became known as the "Hog Island" sandwich; hence, the "hoagie".[7]<br />
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The Philadelphia Almanac and Citizen's Manual offers a different explanation, that the sandwich was created by early twentieth century street vendors called "hokey-pokey men", who sold antipasto salad, along with meats and cookies. When Gilbert and Sullivan’s operetta H.M.S. Pinafore opened in Philadelphia in 1879, bakeries produced a long loaf called the pinafore. Entrepreneurial "hokey-pokey men" sliced the loaf in half, stuffed it with antipasto salad, and sold the world's first "hoagie".[8]<br />
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Another explanation is that the word "hoagie" arose in the late 19th-early 20th century, among the Italian community in South Philadelphia, when "on the hoke" was a slang used to describe a destitute person. Deli owners would give away scraps of cheeses and meats in an Italian bread-roll known as a "hokie", but the Italian immigrants pronounced it "hoagie."[9] By 1955, restaurants throughout the area were using the term "hoagie", with many selling hoagies and subs or hoagies and pizza. Listings in Pittsburgh show hoagies arriving in 1961 and becoming widespread in that city by 1966.<br />
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Other less likely explanations involve "Hogan" (a nickname for Irish workers at the Hogg Island shipyard), a reference to the pork or "hog" meat used in hoagies, "honky sandwich" (using a racial slur for white people seen eating them) or "hooky sandwich" (derived from "hookie" for truant kids seen eating them).[3] Shortly after WWI, there were numerous varieties of the term in use throughout Philadelphia. By the 1940s, the spellings "hoagie" and, to a lesser extent, "hoagy" had come to dominate lesser user variations like "hoogie" and "hoggie".[10] By 1955, restaurants throughout the area were using the term "hoagie", with many selling hoagies and subs or hoagies and pizza. Listing in Pittsburgh show hoagies arriving in 1961 and becoming widespread in that city by 1966.[10]<br />
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Former Philadelphia mayor (now Pennsylvania governor) Ed Rendell declared the hoagie the "Official Sandwich of Philadelphia"[11]. However, there are claims that the hoagie was actually a product of nearby Chester, Pennsylvania.[12]

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Personally, I think they are all the same. People in different parts of the country call the sandwich by different names....But, they are all the same thing.

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I don't know, but you're making me hungry! *stomach growling*

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All damn good sandwiches, who cares....lol

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the meat and cheese a sub has one kind of cheese and a hogie has 3 types of cheese

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They all sound good and I am now on my way to the kitchen, excuse me........

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They all taste the same to me.

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All the same... Just different names for different areas.

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I know a hero (it's actually spelled "gyro") has that spiced beef with lots of garlic and that white cucumber stuff on it. A sub has the really long bun. I don't know about a hoagie or grinder.

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the only difference is where you bought it. ;) I agree with WinterMountain though. I'm getting hungry too.

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Hoagie - 3 types - American, Italian or Italian special - Lunch meat, cheese, peppers, onions etc.<br />
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Grinder - Roast beef, Turkey, American, Italian etc. same thing as above only put in the oven until the roll is crisp and meats, hot cheese melted. Usually around 350 degrees 8 to 10 minutes.<br />
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Sub - - short for submarine which is more like an American hoagie. cooked Salami, ham, American Cheese. In the 60's they added Bologna, lettuce, mayo.<br />
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Hero - same as above can include any type of meat<br />
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It's all about what you like on the roll but it is all about the roll. <br />
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Born and raised in So. Phila - 15th Mifflin, Hicks st. 13 & Wolf . My grandparents came from Italy and had a grocery store in So. Phila. 13th & Wolf They did not invent the Hoagie but my grand mother told me they were here in Phila in 1918 when they arrived from Italy. They opened a grocery store/Deli with Italian meats, cheeses and olives in 1921. The sandwiches were so popular in 1921 and were called hoagies. My grandparents told me they just copied the idea from what was being sold at the time like everyone else was doing. The cheese steak was not here yet until the 30's that's another story!<br />
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The worst lunch meat on a hoagie is the cheap Prosciuttini (Pepper Ham) Many deli's will try to convince you that is better than the more expensive $18.00 and up per pound Prosciutto but Beware of deli's using Prosciuttini it is nothing more than a cheap processed cooked ham Cured with: water, dextrose, salt, potassium lactate, sodium phosphate, sodium diacetate, sodium erythorbate, sodium nitrite and black pepper. It's a So. New Jersey thing more than a Phila. <br />
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A real old fashioned Italian special hoagie back in the 1950's had (Parma or Crudo Dolce) Prosciutto, (Di Lusso) Genoa Salami, Sopressata, Mortadella, Cotechino, Capicola and sharp Provolone cheese. Long Italian hot peppers roasted in olive oil. A little olive oil on the roll - seasoning were Oregano only. Now you only get Genoa, ham, capicola. <br />
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I have eaten at just about every hoagie shop in So. Phila to Delaware county Pa. and Delaware, NJ. MD. and New York's hero - It is all about the roll, if you don't have a good Italian crispy roll you don't have a hoagie. <br />
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I ate at DiCostanza in Chester and the one they had in Delaware, Mike & Emmas from chester Pa. moved to Ridley Twp. in the 60's, Goey Louies So. Phila., Larry's home of the bellie buster, Claymont steaks Delaware horrible rolls in Delaware and many other hoagie shops in the last 55 years. The closest I have got to a real hoagie is <br />
Sarcone's Deli <br />
734 S 9th St<br />
Philadelphia, PA

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