The Original North Jersey Sloppy Joe
8 years ago
last modified: 8 years ago
The Original North Jersey Sloppy Joe
If you grew up in northern New Jersey (like I did) this is what you got when you went to the deli and asked for a Sloppy Joe. Funny perhaps tragic, but most of the time, we had these when mom or dad would drag us along to a condolence call. These are usually cut into 3"x3" squares and served on a platter. But you can also just make it as a sandwich (with the crust) on a plate.
Ingredients from the TOP down:
- Thin sliced rye bread - no seeds, no crust
- Swiss cheese
- Cole slaw
- Corned beef or Pastrami
- Russian dressing
- Thin sliced rye bread - no seeds, no crust
- Swiss cheese
- Cole slaw
- Turkey breast
- Mustard
- Thin sliced rye bread - no seeds, no crust
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8 years agolast modified: 8 years ago
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My Vintage Bicycles
Comments (72)Well, boys grow fast, and my son is going through a spurt. We were on a 50 mile ride last weekend, and it was clear that he is outgrowing everything. His bike shoes were hurting his toes and his beloved Peugeot "Leo" is definitely too small. If you know bike fit, you'll see the signs of too-small-a-bike. His heel is lower than the ball of his feet, and his head is well forward of the bars. Bigger bike shoes, that is easy enough, and done. But bigger bike - that takes more work. I built the wheels last Sunday. Started assembling the bike Monday night. Several trips to the bike shop later, we are almost done. His new bike is ridable - I've ridden it to the bike bar tonight, as a matter of fact - and we only have the bar tape and brake hoods to do. The frame is a 1974 Raleigh Gran Sport, which was Raleigh's upper-mid-range sport touring bike of the day. The International was the top-end sport tourer, the Competition was the equivalent race bike. The Gran Sport was made from Reynolds 531 double butted tubing, the best there was, at the Carlton works, where Raleigh's best models were built, save only the very tippy-top Team Professional and the Raleigh race team's Team Pros. So the frame is very nice. But the components were just adequate, even back then. Raleigh, like Peugeot, tended to save money on the boltable bits as they spec'd bikes to meet price points. The mid-1970s were an era of rampant global inflation and deep industrial turmoil in England, and Raleigh was struggling to stay afloat. So we weren't going to keep all the original components. But what just had to stay, lest we lose what makes a Gran Sport a Gran Sport, and what had to go, to make this a magic carpet ride? Gran Sport bikes, which were sometimes also called "Grand Sports", came with the distinctive GB randonneur handlebar, which is upswept on the tops and flared on the hooks. The randonneur bar is practically the signature look for the model, so it had to stay. 40 years ago, manufacturers didn't restyle their products every year at the whim of color consultants and focus groups. A successful model stayed the same for years, long enough to become a classic. So with the Gran Sport. The classic Gran Sport of the 1970s came with white handlebar tape, white brake hoods embossed "Carlton", and a black leather Brooks saddle. That is how my Gran Sport was, and how my son's will be. Today, white tape might look precious, even girly. Back in the day, white handlebar tape said "racer". The top racers rode gleaming white bar tape, which their mechanics replaced with fresh wrap every day. This was before everything turned menacing, thoughtless, paramilitary black. My Gran Sport had the standard Brooks sporty bike saddle, the black B17. My friend gave me a much cooler saddle, a Brooks Professional with copper rivets, the racer's saddle of yesteryear. It looks the same to most people, but to bicycle cognescenti, the copper rivets speak volumes. So the top of the bike - saddle, bars - will stay true to the traditional 1970s Gran Sport look. All the moving bits below, though, will be of a different era. For bike people, Campagnolo is magic. The company may be a fraction the size of the industry gorilla, Japan's Shimano. It may be conservative and slow to innovate. Its components may work no better than the equivalent Shimano group, and be barely lighter. And the "Campagnolo tax" may have you paying two or three times more, for the privilege of having Tullio Campagnolo's signature and "Made In Italy" on your bike components. But you want it anyway. You know you do. I never had a Campy-equipped bike as a kid. Hardly any kids do, unless their dads are made of money, which I'm not. But if you have patience, know your away around eBay and used bike parts, and can do your own work, you can ride Campagnolo without breaking the bank. This bike has a near-complete group - drivetrain, brakes, integrated brake lever-shifters, hubs - of late 1990s Campagnolo Veloce. Veloce is a midrange Campagnolo group, distinguished from the higher-end groups by a slightly less polished finish, slightly thicker forgings with fewer lightening holes, and no titanium bits. It looks great. So here are a few pictures of the bike in progress. The GB stem and bars. The front brakes, including my homemade drop bracket, necessary to adapt short-reach late 1990s racing sidepull brakes to a 1970s frame meant for long-reach touring centerpull brakes and larger diameter rims. Here we are, test fitting the integrated levers on the bars. I'll get the last things done tonight, and tomorrow I'll show the boy himself with his new bike, "Rollie"....See More"Jersey Boys": Has Anyone Seen It Yet?
Comments (24)Thanks for all the reviews! Cyn, how cool is that ?!? I had a similar experience with a certain famous Rolling Stone back in my early twenties. My kids were at first mortified when they found out, but now (finally) think that it's kind of neat, but funny. Still, those stories are great ones . . . after the fact, and many years later . . . to pass on to our kids and future generations. Mom/Grandma wasn't always so old and "out of it" (LOL)! Lynn...See MoreWhat Is BBQ to you?
Comments (22)To me, BBQ (the verb) is the act of cooking chicken, pork, or beef products outdoors where these meats are then "flavored" with smoke that is generated during the cooking process from the meat juices and/or burning wood. "Pit" BBQ refers specifically to the technique and product that is produced by cooking at a low temperature (usually Because the chemistry involved in both of these BBQ'ing operations is so different......the prodcuts that are produced will taste completely different. To my taste....."low and slow" is to die for good when it is done properly. That is because of the absolute majic that occurs during the breakdown of the collagen and fats contained in the meat....especially beef and pork. On the other hand, "hot and fast" grilling BBQ develops its flavors primarily from certain "caramelization ractions" that can ONLY OCCUR at a higher cooking temperatures. Sauces are usually added as an additonal flavor enhancement component to the BBQ'ed products. BBQ sauce is only a seasoning (like salt and pepper) and is absolutely not necessary to produce excellent tasting BBQ. In fact, to many people (me included) it is a SIN to cover up the great flavor of a brisket or pork ribs that are cooked "low and slow" to perfection. Most sauces will acutally hide that wonderful flavor that took hours to produce. it is like putting ketchup on an excellent piece of prime rib..........rather silly to do so IMO. Now BBQ sauce makes lots of sense to me when grilling. The higher cooking temperature can turn the sweetners in BBQ sauces into a wonderful sticky gooey lip smacking mess. "low and slow" cooked BBQ cannot duplicate this texture and flavor component because of the low temperature involved. FYI....... Yesterday I cooked four slabs of pork ribs in my electric smoker (Smokin Tex brand) at 225 degrees F for 4 hours. This type smoker does not use a water pan and will produce true pit-style BBQ. I used one piece of "apple wood" that was the size of a chicken egg to ligthly flavor the meat. The ribs were seasoned with Tony's Mo Spice Cajun Seasoning mix "just before" they were put into the smoker. After 4 hours (no turning or attendance needed) these ribs were absolutely beautiful and ready to eat. However, we wanted "sticky and messy" ribs and for that you need grilling temperatures and a sweet BBQ sauce. Sooooo........I got me some Kraft Honey (not honey mustard) BBQ sauce from out of the pantry. I added some KC Masterpiece original sauce to it........and then I added the TOP SECRET ingredient that makes ANY BBQ sauce MUCH MO BETTA!!! I'm talkin' bout Jalepeno Pepper Jelly. That is what will make any grilled BBQ become so sticky and goey that you will need to pass out rolls of paper towels. People.....the combination of first cooking those ribs "low and slow" ligthly flavored with applewood smoke....followed by a quick "hot and fast" grilling produced a "sticky and goey" product that was to die for good. BBQ (noun) produced either "low and slow" or "hot and fast" or even cooked indoors coated or simmered in a sauce......it's all good and it's all BBQ. With the new type smokers and grills that are sold today, anyone can produce BBQ products that are much better than whan can be had at most BBQ restaurants. Try the combination BBQ (verb) technique I've just posted and see for yourself. Cookshack, Bradley, Masterbuilt, and Smokin Tex all make great electric smokers that will produce true pit-style BBQ (ie. controlled low temperature, and no water pan). And IMO, it is hard to beat both Weber gas and Weber charcoal grills. Dan Semper Fi-cus...See MoreFavorite comfort foods of all 50 states
Comments (25)I stopped tonight to get a "Coney dog" at the local "Coney and Swirl" which is the ice-cream/hotdog stand in my small town, very typical of what was in almost every small town in Michigan at one time. Anyway, while "suckin' on a chili dog outside the Tastee Freeze," I was reflecting on what someone told me once (from NY) that Michigan hot dogs were better than most other states because we had higher standards about what kind of meat could go into them. Not sure about the truth of that story though. When I got home, while googling "Michigan hot dogs" to find out more, I discovered this funny article from the Smithsonian magazine called, "The Annals of Geographically Confused Foods" lol! Apparently "coneys" in NY are called "michigans!" That really cracked me up! In my adopted hometown of Allentown, PA, apparently Mr. Yocco "invented" the chili dog too, and made it world famous to boot. ;) To me, a chili dog is just a chili dog, and little stands with root beer or ice cream and hotdogs do mean summer in Michigan, although for me coming home to MI will always mean, "let's have a lake fish fry!" There are three things I miss when I am away from my home state, one is all the fresh fruit, (but then my ancestors settled in an area just north of "Fruitport" Michigan), maple syrup and lake fish, either pan fish from the inland lakes or Great Lakes fish. I do miss walking down to the diary queen or root beer stand with my best friend and spending my allowance on some kind of junk food, but that kind of pleasure isn't quite what it used to me for me now. What can I say but, "Life goes on, long after the thrill of livin' is gone." Here is a link that might be useful: Michigan hot dogs from New York This post was edited by lpinkmountain on Fri, Jul 18, 14 at 10:09...See More- 8 years ago
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Getting back to the Sloppy Joe...
Here's today's attempt. I'm firmly convinced it's the rye bread. This tastes good, but not what I remember:
8 years agolast modified: 8 years ago
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