Pixelvt | Seven Days | Vermont's Independent Voice

Member since Nov 6, 2013


chicken lover

Updated on June 22, 2014 at 7:34 AM



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defense technology sales and business development, sports like Volleyball or tennis, enjoying my garden and the damn chickens that decimate it :)

Recent Comments

Re: “Trump’s Vermont Campaign Director Gets Job in New Admin

Hope she leaves the state for good, bye

41 likes, 17 dislikes
Posted by Pixelvt on 03/10/2017 at 2:29 PM

Re: “Movie Review: Animation Doesn't Get Better (or Stranger) Than 'The Red Turtle'

Where can you see this film locally or online ?

Posted by Pixelvt on 03/08/2017 at 4:37 AM

Re: “Nepali Market Expands to Burlington's New North End

Welcome to the NNE. Please consider selling fresh bulk spices and other natural foods as well. Our only choices short of going to City Market are the very lame Price Chopper and Hannifords. You should do well at that location but also consider expanding your scope a bit

6 likes, 0 dislikes
Posted by Pixelvt on 03/08/2017 at 4:23 AM

Re: “A Backyard Evaporator for DIY Maple Sugaring

Good job guys. I used to have 70 maples back in the day which my neighbor tapped in Dummerston (among 2000 other taps). Wish I did now good luck

3 likes, 0 dislikes
Posted by Pixelvt on 03/01/2017 at 1:20 PM

Re: “Local Favorite Sandwiches Stack Up

Ha, someone else knows Phil and Jim's, what a riot. We used to go to Philly more and would have them pack hoagies for travel, they know exactly how to do it so the bread does not get soggy, perfect. I am salivating now

Posted by Pixelvt on 02/13/2017 at 6:59 AM

Re: “Local Favorite Sandwiches Stack Up

Growing up in Philly, raised on Philly Hoagies" (big difference) using Amoroso's rolls, made in small neighborhood deli shops, has always jaded my opinions about so called subs elsewhere including Vermont. The main problem is the rolls, nothing compares to Amoroso's for hoagie rolls, period.

A Philly hoagie done right is not overloaded with meat, it is a finely crafted sandwich made with Provelone, Pepper Ham, Capicola, and Genoa Salami. The roll is NEVER sliced in half and a hinge is left and often extra bread is stripped from the insides of the roll. Cheese is always the first thing to go over the hinge using a few slices to reinforce the hinge so the sandwich does not fall apart. Then a few thin slices of Capicola and Salami are layered. Next lettuce, tomato, onions, and ideally hot peppers (or sweet or pickles). Add Oregano flakes, oil, and finally layer the pepper ham on top.

Yes I am picky, but that is how its done and I have seen nothing close in Vermont. BTW Amoroso's rolls are available here, I know two places that use them around Burlington, one of which I offered the Philly hoagie recipe too and looked at me like I was from, well, Philly I guess. I will try King's deli and see if I can convince them to do a hoagie as described above. If any deli shops read this and want more info post how to reach you.

One final note, yes Philly is known for its cheese steaks, which the best of them are made right along with hoagies using, you guessed it, Amoroso's roll. And the best ones are NOT at Pat's and Gino's, do not use cheese whiz, and are made in the neighborhood delis to this day, like my favorite Phil and Jims's in Chester, PA. (see FaceBook)

4 likes, 0 dislikes
Posted by Pixelvt on 02/10/2017 at 6:26 AM

Re: “Meat Brings People Together at Beau Butchery + Bar

Sounds great please come to Burlington. New north end ideally :)

2 likes, 1 dislike
Posted by Pixelvt on 02/07/2017 at 1:53 PM

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