Grindah Pt. II

Actual Grindah-anon here.

I've done it again, with some slight changes this time. For one, they forgot my lettuce which is disappointing, so I've doubled down on the pickles and paños.
>tiger baguette
>provolone
>mayö
>hot salami
>mild salami
>olive mortadella
>milosi ham
>tomato
>pickle
>jalapenos
>hot relish
>salt
>pepper
>oregano
>a healthy drizz of olive oil
wala

I do miss that fresh crunch of the lettuce though.

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  1. 4 weeks ago
    Anonymous

    >salt and pepper on a grindr
    why though

    • 4 weeks ago
      Anonymous

      With this much salty meat and spicy stuff it was unnecessary. The oregano is nice though.

  2. 4 weeks ago
    Anonymous

    >olive mortadella
    So olive loaf?

    • 4 weeks ago
      Anonymous

      mhm :]

      • 4 weeks ago
        Anonymous

        cool I like olive loaf [:

  3. 4 weeks ago
    Anonymous

    How bizarre. Nobody here in Connecticut makes grinders at home. We fricking go out and buy them. Why are you being so weird

    • 4 weeks ago
      Anonymous

      Because I live in a grinder-less country anon and I have to buy all these fricking special ingredients, make my won hot relish from scratch, and make it at home just to satiate my grindah cravings. It's not satisfactory but it's the best I can do.

  4. 4 weeks ago
    Anonymous

    >its me, ya boy billy here and i'm makin' a little grindah
    >nina's out so i lit a stogie and invited cleo my dog back to the house

  5. 4 weeks ago
    Anonymous

    It's just a fricking sub
    What's with this grinder bullshit

    • 4 weeks ago
      Anonymous

      it's a regional name for the same thing. some places call them hoagies or heroes, well in New England they're commonly called grinders.

  6. 4 weeks ago
    Anonymous

    where i grew up, grinders were just broiled subs

    • 4 weeks ago
      Anonymous

      In my hometown everything's a grindah hot or cold. We're simple folk.

  7. 4 weeks ago
    Anonymous

    Listen, stop gayging up your little sissy grindah and pretending it’s a Boston sub. Just frick off. The state of MA is glad you left. Don’t come back.

    • 4 weeks ago
      Anonymous

      ilu too anon

      • 4 weeks ago
        Anonymous

        What neighborhood you from so I can mock you more accurately

  8. 4 weeks ago
    Anonymous

    Looks tizight, that filling to bread ratio is perfect at all points. What did you drink alongside it?

    • 4 weeks ago
      Anonymous

      My own cum

    • 4 weeks ago
      Anonymous

      As this was lunch and I hit the sauce pretty late into the night last night I just had some apricot nectar mixed with soda water in a big ol' cup of ice

    • 4 weeks ago
      Anonymous

      My own cum

      nah, only joking I drank my own piss

    • 4 weeks ago
      Anonymous

      pussy juice

  9. 4 weeks ago
    Anonymous

    You fricking Brighton pussy

  10. 4 weeks ago
    Anonymous

    Since you seem to know what you're doing, how can I make a sandwich sauce like they'd put on italian subs? My sandwiches are always kind of dry and flavorless.

    • 4 weeks ago
      Anonymous

      Well, I make the hot relish and other than applying that I do like to use a lot of olive oil as well, because it's so delicious.

      >2-3 habaneros (25%), with seeds
      >2-3 jalapenos (25%), with seeds
      >5-6 mini sweet peppers (50%), without seeds
      >dice finely
      >simmer 20mins with 2/3 cups of white vinegar and 1tbsp salt
      >allow it ti dry and thicken a bit
      >add a splash of white vinegar at the end for that fresh bright bite
      >freeze or refrigerate

      you can also sneak some dried onion or a garlic clove in there, it's always good.

      as for keeping the sandwich from being dry, don't underestimate the power of soft cheeses, tomato, onion, and lettuce; in addition to sauces and oils. mayo I only use on occasion

    • 4 weeks ago
      Anonymous

      >sandwich sauce
      Think u mean this Wegmans one is on point mah nig
      Look at engredients order most to lesast spices prob like oregano salt mostly Google recipe now that u know what its called
      Wegmans Submarine Sandwich Oil
      https://shop.wegmans.com/product/329/wegmans-submarine-sandwich-oil

  11. 4 weeks ago
    Anonymous

    What's the secret to forming them? You seem to have like a bowl cut into the baguette, is that crushed or cut? I have always wanted to make a good sub and never succeeded

    • 4 weeks ago
      Anonymous

      >crushed or cut
      little of both. After much trial and error I found the technique that works best for me. I roughly scoop out the excess bread to make the loaf kind of like a double canoe. But even despite this I have a tendency to overfill, so after I drop each later I pat it down with my knuckles to make sure it's dense and securely packed. The tricky thing is getting the top canoe to not just close on the bottom canoe, but to actually close around it and clasp onto all the loose veggie toppings. I toll it up in paper nice and tight to let it all settle in awhile before I dig in.

      The excess bread shouldn't go to waste in this economy: us it for stuffing, breadcrumbs, or my favourite thing is put right into a bowl of chicken soup.

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