2nd Annual Meatball Sub Eating Contest this Tuesday, November 3rd at 5PM

Have you ever eaten a 12″ meatball sub in under 2 minutes?  Think about it.  An oven baked sub with Italian meatballs, zesty marinara sauce, melted provolone cheese, and sprinkled Italian seasoning.  For $5 you have the opportunity to win BIG at Ad Club’s 2nd Annual Meatball Sub Eating Contest held at the local Firehouse Subs this Tuesday, November 3rd at 5PM.  The winner of this competition will receive 4 FREE subs for the month of November (this includes chips and a drink).  That’s a lot of dinner for hungry college students!

Reigning Firehouse Subs meatball sub eating champion, Firehouse owners and Ad Club officers

“I will definitely be there defending my title,” said Will Ottaviani, reigning meatball sub eating champion and USF advertising student.  Last year’s goal was to fill the local Firehouse Subs with college students.  We did just that!  There were dozens of competitors.  In hopes of continued success, we’ve expanded upon that idea.  Since Firehouse Subs was founded by real firemen, we’ve invited the men and women serving Hillsborough County into the competition.  Yes, this competition will now include local policemen and firemen.  Who do you think will win?

I encourage everyone to attend this event and bring friends.  $5 buys a 12″ sub and a drink (now that’s a bargain)!  Don’t hesitate to join the fun even if you can’t stomach the competition.  Simply eat dinner and enjoy the LIVE entertainment.  All money raised will directly benefit the local Firehouse Subs restaurant as well as the USF Ad Club.

Your stomach will thank you!

Important Location Information:

Firehouse Subs

2710 Fowler Ave.

Tampa, FL 33612

11/3/09 @ 5PM

Tracey Johnson, owner of the local Firehouse Subs, is a fellow Bull.  She takes pride in her alma mater and her Firehouse franchise.  She believes that “once you try a sub from Firehouse you’ll keep coming back because they’re that good.”  I’m with her on this strategy.  Help support locally by coming out this Tuesday night — your stomach will be glad you did.

In other news, the Ad Club Halloween Party at the Bulls Club raised upwards of $500!  Special thanks to everyone in attendance!  This money will be used to benefit our club’s members.  We hope to travel to various advertising agencies in the months to come.  In the meantime, we’d like give back to the local community.  There are plans in the works to collect toy donations for teens and infants during the month of November for Metropolitan Ministries. Look for boxes all over the Mass Communication’s building soon.

The large meatball sub at Supreme had a nice toasted sub roll.  Not a ton of meat but it was tasty and not all that expensive.  Other places that serve $6.00 lg meatball subs are not overcharging in comparison because you probably get double the meat at the other places but if you are not looking for a huge sub this sub tasted great and is a good option.

$4.25 Lg Meatball Sub At Supreme Roast Beef, originally uploaded by captjoe06.

]]> http://rfsup.wordpress.com/2009/03/28/homemade-sauce-meatball-subs/ Sat, 28 Mar 2009 19:45:26 +0000 Julien Duplant http://rfsup.wordpress.com/2009/03/28/homemade-sauce-meatball-subs/

Spaghetti Squash in Red Sauce

Store-bought sauce is for suckers.

Making sauce at home is retarded-easy and cheap. Plus, it’s way better than any of the shite you’ll get out of a jar. I made a spicy red sauce for a Spaghetti Squash dish, and a sweet red sauce for homemade meatball subs. Although, I did not make the baguettes for the subs,  those meatballs are homemade–beef, Pork, and Lamb with a little spinach. Provolone on top for yummy cheese goodness. Way better than you are even imagining.

Red Sauce Mirepoix

Red Sauce Reduction

Homemade Meatball

Homemade Meatball Sub

I love living in a place where you can go out in your yard on January 14th and pick a big ol basket of fresh organic oranges.  YUUUUMMMMM!

Fresh Organic Oranges from My Backyard

So we are going to soak up the Florida sunshine for a couple o weeks till we take it up north for Fat Tuesday.  Here’s where we will be.  The Florida State Fair in Tampa, the International Fiddler Crab Festival in Steinhatchee, the Paradise in Pensacola Beach and the St. Andrews Mardi Gras Celebration in Panama City, Florida.  Then Tomkins College in Dryden, NY, the Lafayette Tap Room in Buffalo on Fat Tuesday, Cayuga College in Auburn, NY, the Blues Museum in Windsor, Ontario for a Sauce Boss induction into the Canadian Blues Museum, and then back in the states at the River Raisin Center for the Arts in Monroe, Michigan.

And make plans to attend the Planet Gumbo benefit on First Friday March 6th at Railroad Square Art Park in Tallahassee, FL. Admission is free and open to the public and the show starts about 6pm.  If you would like to donate to the silent auction or to volunteer to help Planet Gumbo on that day, please email info@sauceboss.com. Or you can make a donation to Planet Gumbo RIGHT HERE.

Y’all come on down and see us.

IT’S TIME TO RECOGNIZE OUR ARTISTS AND MUSICIANS!
Quincy Jones has started a petition to ask President-Elect Obama to appoint a Secretary of the Arts.  While many other countries have had Ministers of Art or Culture for centuries, The United States has never created such a position.  We in the arts need this and the country needs the arts–now more than ever.  Please take a moment to sign this important petition and then pass it on to your friends and colleagues.
http://www.petitiononline.com/esnyc/petition.html

CAP’S CUE CLUE
Once in a while, you’ll be driving down the road on a Sunday afternoon and you see some old codger in his old 60s Cutlass convertible, or even better, an old Goat (Pontiac GTO) idling at a stoplight, and it just gives you a good old nostalgic feeling. The  ’60s were good to me.  That was before we all woke up to the realities, which are all too apparent today.  We blissfully went about our biz, oblivious to the storm brewing over our heads.  That makes it all the more poignant if you’re still here after all this time.  So all those relics we have hanging around are precious.  Such is a place in Syracuse, New York.  Cap’s Cue Club is a time capsule right out of a Paul Newman/Jackie Gleason movie.  From the handmade wooden cue lockers to the bleachers, to the old guys playin’ the game they have played for fifty, sixty years, this place is O-riginal.  The ghost of Minnesota Fats wafts through the hall as the clack of breaks and the bumps of rails and thumps of sinkers provide a sound track for your own pool hall movie.

Here’s the band, sharkin’ the afternoon away. Gotta make a livin somehow. Majic John, Sauce Boss, and the new guy, Justin Headley, causing trouble at Cap's

Dickey and his sister  have carried on the tradition all the way into 2009.  They have taken great care to keep it just as it was when the place was brand new.   The scene is super chill, and the food is like home.  No fast food corporate recipes here. NO SIR!  The  meatball recipe, is  a family secret, and a mid afternoon meatball sub between games hits the spot. The prices are ridiculous. Check out this breakfast menu!  They’re giving it away, and the  folks here are down home nice to be around.  A place like this is as hard to find as a ‘62 Goat Ragtop. So why not have a few games, sit at the counter for a snack, soak up the atmosphere,  and remember how it was.  Rack em.

Cap’s Cue Club
1895 Teall Ave.
Syracuse, NY 13206
Phone Number is (315) 701-0101

AND FOR ALL Y’ALL WHO DON’T HAVE FRESH ORANGES IN YOUR BACK YARD, HERE IS A GREAT RECIPE FOR PORK ROAST USING MY LIQUID SUMMER ORANGE MARINADE
Mix in a small bowl:
1 large can of orange juice concentrate, thawed
1/2 bottle of Liquid Summer Datil Pepper Hot Sauce
2 tablespoons honey
2 tablespoons mustard.
1 head of peeled garlic cloves

Take a 2-3 pound boneless pork roast and poke 1″ deep holes all over it.  Insert a peeled garlic clove into each hole.  Put the pork roast in a one gallon zip loc bag (or plastic bowl with a tight fitting lid) and pour in the orange juice mixture.  Shake it up and put it in the refrigerator.  Shake it up several times a day for the next couple of days (or longer).  Put in a 350 oven for about 30 minutes per pound, or until thoroughly cooked. Baste the roast as it cooks with the marinade.

Di Pasquales meatball sub is a must have, particularly if you are hungry. Don’t bother with the sub, go for the Italian bread. They stuff half a loaf of Italian bread with meatballs, sauce and cheese and it is enough to feed two.  Their lasagna and eggplant parm is excellent and I have heard that their stuffed peppers should not be missed.  You may want to order ahead though, the line is often very long.

There is truly so much to learn, know and understand about photography. Thousands of books are dedicated to the endeavor. Thousands of web sites too. It is truly overwhelming by any standard and I won’t lie to you. I don’t roll that way. I have only scratched the surface regarding the information available to me. Then again, I’m not looking to turn this into a major hobby. At least not at this time and maybe not ever. I’m simply looking to enjoy myself and where I find that I want to do better I will scour the available sources for information to help me.

To that end I have read just a modicum of information regarding the use of a flash unit (strobe…whatever you prefer to call it) in photography. One of the first things I purchased, besides the camera and a lens, was a flash unit. I don’t know why as I really had no idea how to use it appropriately. All of my prior uses of flash with my 35mm SLR film cameras led to the typical flash photograph: washed out in a burst of white light. But I didn’t wish this to be the case again. So I did some reading; just a very little. But that bit of reading has helped me immeasurably. Or so I think.

My latest upload of pics to Flickr are all flash pics I took today or yesterday. I utilized the principle of bouncing the flash off a nearby wall or ceiling to soften the light and to add depth to the subject matter. I must say that I’m very pleased with the results. Not perfection by any stretch of the imagination, but so far superior to ANYTHING I have previously done with a flash in my lifetime.

Granted, the camera was in full auto mode as I really don’t have enough information to use the flash in conjunction with any other setting. At least not yet. And as such the depth-of-field is more shallow than I would like, but the experience left me feeling very satisfied and that is such a pleasant and unusual feeling when it comes to trying something new with the camera.