>tiger vienna roll>provolone>hot salami>olive mortadella>mild salami>melosi ham>tomato>pickles>jalapenos>lettuce>hot relish>drizzle of olivölle>dusting of oregano and pepperwalaAlso post and rate grindahs here
>>22112995U r funny like the rock in my shoe
>>22112995
>>22112995Get rid of the pickles and you're good to go.
>>22112995That's EXACTLY what I want right now. Can I eat yours? :(
>>22112995Jannies let this slide but I get banned for jack posting
>>22112995Make another one so we can rate it
>>22112995>no mayo
>>22112995looks nice although I don't see the point of having 5 types of meat
I don't follow homosexual counter culture, sorry.
>>22113600Most good italian subs have just that. A bad italian sub will still have all of those, but in inadequate quantities. That's why at some shoddier places you specifically have to ask for double meat and overpay, just to make it palatable.>>22113586There seems to be some kind of sauce in there, although it's unlisted in the ingredients.
>>22113612>There seems to be some kind of sauce in there, although it's unlisted in the ingredients.hot relish is listed right there bro
>>22112995Are you from northern Connecticut or western Massachusetts?
>>22113635He's from the Worcester area but pretends to from Boston. I've encountered his grindah threads before. He's called grindahnon. Some jerk impersonates him and posts the OP image which is a grindah grindahnon made.
>>22113660I will make another grindah again someday and post it but I don't know exactly when that will be. In the meantime all we have is the impersonant I guess
>>22112995You posted this exact thread last week, cunt
>>22113955see >>22113660 and >>22112999It's a regular occurence and OP is an impersonator
>>22112995I don't think I will.
Could you post a tutorial on how to do it? I understand being protective of it but your grinder pictures are among the best of any content posted to the internet and they always make me very jealous.
>>22112995good thread. nice sandwich.
>>22113999Because you acksed nicely okay.1. Canoe your bread and be careful you don't put any tears in it. The canoed bread can be snacked on or used to make breadcrumbs.2. stack the ingredients with the whetter stuff on top. Make sure to include as many folds and wrinkles and overlaps because the rippled texture make the mouthfeel nice and plush
>>22113999>>221140113. Once assembled and seasoned, drizzle with oil or vinegar (or apply your condiment of choice) and roll it up nice and tightly with parchmant and foil4. Let it rest awhile in the fridge; at least an hour is advisable but overnight is even godlier
>>22114011>>221140135. Unwrap and it'll be nice and firm and ready for you.https://www.youtube.com/watch?v=bjxf-eQWKoo
