Tag Archives: New York Sub

Celebrate The Meatball With Our Favorites

campisiby Steven Doyle

The meatball most Americans encounter are this fat, round composition of ground meats. It works best when made from a combination of lean ground beef and fatty ground pork or veal  along with moist bread or breadcrumbs, herbs, cheese, and a spot of egg to bind the whole mess together. Drenched in marinara and served atop a bowl of spaghetti, the meatball is a staple of Italian restaurants across America.

The secret is day-old bread, soaked in milk or water, to bring lightness to the mixture. When you cook beef, pork or veal for too long, it starts to get tougher. But the bread in meatballs never gets tough. Use a lot of bread and your meatballs will be perfectly tender. Some chefs contend a 50/50 mix. Continue reading

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University Park Gem New York Sub Alive Again and Going Strong

nys2by Steven Doyle

Sitting in the sub shop for several hours chatting with owner Andrew Kelley in between the many customers who filed in yesterday I was able to glean that this place wasn’t necessarily about  a truly good sandwich.  True, when chef Kelley took over the shop several months ago after it had sat idle for two years he gave the building a facelift ala sledgehammer and ingenuity, but he also took a hard cheffy look at the ingredients it took to build a better sandwich.  But many see New York Sub as a comfortable neighborhood hangout, and a place to meet. Continue reading

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Filed under Crave, Steven Doyle