That Aud Smell

Okposo ~ chicken finger sub?

^ Agreed. Cripes. The term of that deal already looks brutal. I am encouraged to hear (and see) that he's rounding back into form.

white bread? ketchup? that's a sandwich that would play on my team any day.

I hear you. I hear you. And I agree on the hot weather/IPA mix. If I'm day drinking at the park, or the beach, or whatever, I'll often get loose with a citra'd imperial IPA of some sort, and then switch to a macro for maintenance (Miller Lite is my go-to). As for the corn - that's interesting on how they're going to introduce it.

I mean this with respect: If you can't get down with a good regional can of fizzy corn water (or 3 or 4) when the situation warrants, you may be guilty of sniffing your own farts, as they say. I do wonder how CBW is going to introduce the cereal grain into their brewing of Iroquois. From what I understand, craft brew set-ups aren't generally equipped to process those grains.

Excellent. Well put. Ha. Obviously, we gotta give love to Bobby Orr. (I mean, right?) Also, in the earliest days of cable, we got a local Boston channel here in WNY -- was it WSBK? I watched a *lot* of Bruins games (with those terrific homer announcers) as a result. So, I have some love for Middleton, Cashman, and Kasper. Terrific players, all.

I didn’t mean to imply greatest show on turf. Just that he’s a mid/late career guy who might suddenly be good enough to start. For sure on the other point.

Glad for that. I wasn’t sure if we’d taken this in an unintended direction. BLTs, Reubens — those are sandwiches qua sandwiches.

@Eleven: Were subs contemplated as within the original scope here?

He looks a bit more like, say, Kurt Warner of late.

I love that stuff.

That’s all well and good. I lived out in the Pac NW in the early days — Red Hook, Full Sail. I effing love craft styles. And I also love Rolling Rock and PBR. And Genny. And, sheeyit, Miller Lite.

C’mon. Iron City. Rainier. Lionshead. Old Style. Natty Boh. I love me some regional macros.

There is that - a brewpub venture. On 7th Street in Buffalo, they’re building a big ass brewery. Not far from their original site. It was Buffalo’s Genesee in its day.

Chicken finger sub is iconic Buffalo, bruh.

FWIW, Buffalo Rising had an article a few weeks ago indicating that the new CBW facility will be up and running this year. Some of the stuff they're planning to do in there is cool as hell. I hope they can get there. Also, we'll hafta add 30 cents for deposit (refundable!) and a little less than $1.00 for the guvnah.

Fair point. Days gone by, there were rogue rumours that they were shooting for 30 packs of the stuff. What I read today indicated it's gonna be six packs (not sure if cans or bottles) in a fun retro package of some kind. It will be interesting to see. My guess is that it will be in that 9.99-10.99 range. Fair. This may be the trickiest part for CBW. They may not have the scale to price it the way you're talking.

no other (proper) way to have it.

This is great news, and, I think a pretty big deal (as local beer goes). From what I can infer: CBW has the license (and recipe?) to produce Iroquois Beer.

Seconded.

The idea that a sandwich from Philadelphia would captain the Buffalo sandwich (hockey) team is a total non-starter, and, frankly, a basis for revoking someone's fan card. /4 SHORT AIR HORN BLARES I'll also posit that Montreal smoked meat is, in point of fact, superior to pastrami.

JFC. I've never had one of those. Suggested place to order one?

TIL: I spoke with Eater's Robert Sietsema, who in 2009 wrote an article for Gourmet about the war of the rosy meats. "Good luck!" he said of the assignment, before describing smoked meat as "darker red, greasier, and less smoky." The catch? His visit to Schwartz's, Montreal's most famous smoked meat slinger, where he found the smoked meat "smokier and richer" than New York pastrami. http://www.seriouseats.com/2014/06/difference-between-pastrami-smoked-meat-katzs-schwartzs-mile-end.html

SO good. We had a family vacation in MTL years ago, and my wife and I wound up eating MTL smoked meat sandwiches for like 4 of our meals (from different purveyors). We had not planned on that, but were inspired to do so once there. Also: Is MTL smoked meat basically pastrami?

good list. i'll insist on an italian hero being in the top 6 and at least getting a letter, if it can't get the "C" (for "capicola"). and what about the meatball sandwich (sub)? probably a grinder at best (ha!), but it's the valuable sort of bottom 6 forward or steady #4 d-man that can steady the ship. and honestly? chicken finger sub may need to be the captain of a Buffalo team.