Hoagies and Hub Pizza

Hi there,

Clas of 73 here.
Anyone care to even hazard a guess as to duplicacting recipes for Hub Pizza or East End onions.
Thanks
Mike

Ok, so I called myself lazy and then felt guilty....

Ingredients
--------------------------
Vadlia Onions
Olive Oil
Basil
Oregano
Salt and Pepper


Slice onions medium to thin and place in a 2 qt container. Pour olive oil over onions enough to cover. Add oregano and basil to taste as well as salt and pepper. Cover and refrigerate for at least 24 hours.

Just for your info, and this may have been posted before. The sauce for the Hub pizza came from the Villa and as far as i know there is only one person left who knows the recipe. And she ain't tellin'. Also the pizza dough was made at Kienzle's bakery. therefore I don't hink you could ever duplicate it. But if you put a little extra flour on the bottom of your pizza and get the pepperoni nice and crisp you might catch a fleeting taste of the joy we had when devouring a Hub pizza. Both of my wife's parents worked at the hub, and that's how I know.

Wow thanks so much.

The one person that's left that still knows the sauce recipe is? The woman that worked there with her husband?
Is the Bakery still in business that made the dough?

I live in NH and just realized that Reed Panasiti lives nearby. I (think) his family owned the Villa yes?
Wonder if he would know.

Not interested in doing anything except trying to recreate for myself one of my fondest childhood memories. The pizza was so good, so different and unique, I just hate to see it fade away.

Thanks again
Mike Swiderski (workintv@aol.com)

Eva Britton was the woman that worked in the hub making pizzas when we were kids, Mike. And Keinzle's bakery left Tyrone before you did. the Panasiti's owned the Villa and the Hub until the Hub was bought by Ed Stuckroth, the guy who owned it when it was beside the bridge. He was the little short fella the made the pizza with Eva. He wore glasses and always had a cigar inm his mouth... Hmmm.. wonder if those cigars had any influence on the unique flavor of... nah!!

I might be wrong here but here goes.The oil used in the Eastend onions is Soybean Salad oil.This oil is tough to find in a grocery store but the distributors like Lee foods and U.S. foods have it.Give it a try and I think you will agree.

The closest I could find was a blend of soybean (mostly) and olive oil so I got the smallest bottle of it in case it's way off on taste. You're right it was hard to find, but one of our grocery stores carried it.

when I make the onions... I just add 1 Tablespoon of vegetable oil and let them set at room temp for about an hour before I use them...they seem to make their own oil ....this prolly isn't how East End does it but they taste exactly the same.

I am usually the last person to know so this may not be news, but I felt like I hit the jackpot. Last week I was craving an East End hoagie...they were...as they always seem to be when the craving strikes me...closed. So I went down to the corner to Mac's and ordered a hoagie. TO MY SURPRISE.......exact same thing. But bigger!! I was like, YUM, the whole way home.

You arent serious are you? This is the first you heard of this? Welcome to Earth!

I am serious as cat doo... Ya could have told me sooner. There were days I have YEARNED.

Mike,
Hi. Another class of 73 here.
Both were great!