August 8, 2011

Discovery: SPIEDIES!

Yesterday- Lance and I once again traveled North. This time to clean out my 1997 Teal Subaru Legacy Outback and say goodbye. There was more water coming out of the clouds than my eyes. The weather was so bad- I didn't even have time for a "moment" or reflection on my four years with the car.  There should be a post this week that recalls all the trips to my mechanics, South Philly Mike, Chinese Don, and Pinto Eddie. But this one is about a sandwich near and dear to the Southern tier's hearts.

We really wanted to find some stellar food while we were on this jaunt. Six hours in a car- just to drop off a title, and grab a tent mandates some first-rate chow.
I put something out to the twitterverse- and two gents Johnny and Rich both steered me towards a Spiedie, a sandwich with cubed marinated meat on a soft roll popular in the Binghamton/Endicott area of New York.
Things got a li'l depressing there. There's not a lot of industry. So when times are tough, it's nice to know the town can rely on a lil sub- so popular that it landed on the Food Network's "Unwrapped," the behind-the-scenes show with Marc Summers ( will someone please take his job already).  They marinate (lemon, olive oil, garlic, mint) a variety of meats (originally lamb- now mostly chicken and pork because $$, grill it on spits over a charcoal pit- then take a soft bun and slide them off the spit skewers with the roll. You can a bunload of meat for $3.45.

It was good. Lance preferred the chicken- I chose the pork. Fries were shoestring- nothing special.  Place was pretty bare bones- but defnitely hopping on a rainy Sunday afternoon.  If you're ever in the area- you gotta do it.  Then there's "Smarty's "Ice cream about a mile East for dessert.

1 comment:

  1. If you need a quick fix back in Philadelphia, Wegmans carries a spiedie marinade, their own and sometimes Salamida's. It's not quite as good as the originals, but it still is a worthy addition to the grill. Marinate the cubes for at least 36 hours, then skewer them tightly together so they brown but don't dry.