The best sandwiches on the best hoagie buns ever!

Okay so, my fiancé has made these before but we had the hoagies again last night.  We got the soft, delicious wheat breads from the deli section in Kroger's.  He takes so much care and concern in crafting, plating as do I.  One more reason we are so well suited for each other.  But I couldn't help but imagine eating the sandwiches on soft, fresh out of the oven and toasted real French baguettes. 

We are so excited about me reaching my dream.  I spoke to my big sisters Tricia and Angie last night.  Angie asked me how I am doing with my health, they keep an eye on me as I have been struggling with my diabetes (called diabetes denial).  I am not anymore however, one such person I can thank for that is a young lady whose pen name is "diabeticdanica" on youtube.  She is an angel to so many diabetics.  My little brother is Jason is doing well and my children are too.

This might sound strange but one of the things I cannot wait to start on when I begin school is butter.  I really didn't know there was a big deal with what type of butter to use until my fiancé told me a couple years ago.  My way of choosing and cooking with butter is by, as you may know by now, instinct.  I love how Country Crock, Parkay and I Can't Believe It's Not Butter tastes and to me it's all good butter.  But chefs, I guess tend to use the big squares of butter, looks like 2 regular sticks of butter put together.  It is good, I have noticed that the taste is much lighter in the "gourmet" butter.  Also, the gourmet butter tends to look watery to me when it melts which is what my fiancé told me is not a good quality about the butters I have been using.  But to me, my butters don't look watery when they melt.  Maybe watery = real.  Solid until it's gone = artificial ingredients and not as much real butter, maybe.  I can't wait to discover what the Chefs at my school thinks.

When I begin with butters, I think it is going to be in the segment near the end of my training, I am going to pay close attention to the butter that's used, it's melting quality and of course high on my priority it's taste!

Back to our hoagies,  we had like 6 or 7 different deli meats in them.  Yum, and I think next time I might get some grey poupon instead of yellow mustard.  You know what, have you ever tried real mustard.  OMG!  It comes in the form of a powder, you measure out however much you need and add a little bit of water to it.  It's real easy, but it's taste is identical to horseradish.  It's not called horseradish but it certainly tastes like it.  If my reader(s) have never tasted horseradish or are not sure if you have, it's an experience that will leave either a good or bad memory.  Nothing in-between.  It's spiciness is akin to wasabi in that it opens up your nostril and effects tear ducts for the un-initiated.  It's flavor is very bold, can easily over-power a dish.  Some people love the stuff and some people hate it.  It's not sweet, more peppery and it's not salty either.  At least not to me.