Subway

Subway - 29th April, 2011


Attendance: Mele, Sam, Trent, Em

Sam - I think the stripper getting a pre-dance tuna melt summed it up best: ‘Are you going to eat that?’

I had made it through the first and second courses and was working on dessert, while getting another sandwich to take away for our kind chauffeur. I put the half-eaten raspberry cheesecake cookie on the counter to get my wallet out. The upside to Subway is that you can front up with nothing more than a twenty and leave with a full stomach, but you do end up with a lot of spare change and I needed two hands.
My first reaction was instinctively protective. This was a lady who looked as though she just might grab half a cookie at the first sign of ambivalence.
‘I sure am,’ I answered confidently, ready to shield it like a non-answer-sharing nerd.

Mine!

‘You know people put their hands on this counter?’
‘Yes.’
‘I just went to the toilet, and didn’t wash my hands! Raaarrgh!’ went the stripper, shaking her hair extensions at me. ‘Just kidding.’
‘Oh good,’ I said, paying for my take away and returning to our primo table.
‘He’s actually going to eat it!’ cried the stripper to her stripper friend. I’ve never been watched so intently while eating. I ate the cookie.
‘Aaww!’ they both cried. ‘He ate it!’
They laughed, pointed and left.

This can probably encompass the complete experience of eating at the Gouger Street branch of Subway: were we really really going to eat that?
Yes. Yes, we were.
‘What’s the weirdest thing on the menu?’ asked Mele, executing our casual sting of the Sandwich Artiste on duty with classic elegance. I will leave it to Mele to talk you through the visceral, emotional, physical experience of eating the food. Suffice it to say that, after questioning us (‘Are you doing this for a bet or something?’) and having the Gouger Street Epic(cure) explained to him, our Artiste took on board the concept of necessary weirdness in our menu choices and offered this little tip: leaning in close as he handed me my change (which I would later use on cookies) he said sotto voce ‘You know, it’s the Asians who have the really weird sandwiches.’
‘Ah.’ I nodded encouragingly.
‘Yes. This salad with that, all sorts of stuff!’
‘Amazing.’
The sharp-minded among you may have already deduced that, since he was telling me this while I was paying, we may not have actually received the most unusual menu item or combination of items available that evening.
Wrong.
What we were handed was a protein-packed combo dreamt up by some free-thinking gourmand and assembled by Dr Moreau – the Meatball Seafood Sensation Deluxe. With Bacon. The first thing that struck me about the Seafood Sensation (an independent menu item, complete with salad and an Artiste-recommend mayonnaise) was the fact that ‘Sensation’ is less often a happy superlative than a worrisome pejorative. For every time it is prefaced by ‘Dancing’, ‘Singing’ or even ‘Banjo Playing’ there is the other kind of sensation. Three examples which spring readily to mind are ‘sinking’, ‘gurgling’ and ‘burning’. These are not the sensations which sell sandwiches. These are the sensations which sell pharmaceuticals. Opening the wrapper on our Meatball Seafood Sensation Deluxe (With Bacon) I definitely experienced more of the latter kinds of sensations, rather than the former. It looked like a shotgun wound to the butt hole. With Bacon.

KA-BLAMMO! DINNER!

At this point, you're probably picturing Barnacle Bill-style crumbed butterfish or even the odd bit of prawn cocktail. Nuh-uh. The Looming Seafood Sensation of Dread was made entirely of seafood extender. This is a mock-fish substance composed of chicken offcuts, rodents which are no longer classed as vermin and some kelp (which is technically seafood). The meatballs are indeed that: balls of meat, slathered in a thick, read sauce and composed of the same ingredients as the seafood extender, but in different ratios. The Bacon? Well, they can’t mess around with that too much, can they? Nope, the Bacon was good old, vat-grown, sterilised, homogenised, freeze-dried, re-constituted Bacon-brand meat with Bacon flavouring. I hear it’s the first mass-produced vegan bacon on the market. This was a sandwich for the ages, it’s Surf’n’Turf’n’Laboratory and it is definitely edible.

As long as you clamp your lips shut.

Mele

When people ask me ‘where were you when William married Kate?', I will, without hesitation, declare that I was in a Subway with some random degenerates calling for a republic.

Subway customer holds ciggie for his son.

The monarchy is all well and good for those who are born into it. Those of us languishing in the backwater colony of Australia must celebrate our criminality, drink beer and eat at Subway, a franchise I’m sure no royal has ever set foot in.

They shall never take ... our cookies!

Subway is a mystery to me. The bread isn’t quite real: it smells bad, it’s pumped out of a tube and when heated, the chemical sludge converts to something like a rehydrated biscuit (like spacefood for astronauts, or an army ration perhaps). The fillings are benign (lettuce, beetroot) or weirdly American and out of context (some jalapeno pickle thing, tuna melt mix, meatball).Where are the sundried tomatoes, fetta cheese, artichokes, and tomato chutney?

Where was anything?

The Earl of Sandwich would not approve of Subway’s ‘sandwich artist’ claims, but to be fair, the kids working there were very nice. They were polite, cleaned constantly, engaged us in conversation, gave us informed food choices and manned the front with neither a manager nor an adult in sight. I’d hire them in a minute. The best service on Gouger Street I’ve ever had.

They were also kids who had been drummed with Australia’s food hygiene standards, something possibly at conflict with the ‘Subway Seafood Sensation’ crossed with meatball and bacon. In the words of Subway Artiste number one, ‘I wouldn’t do that if I were you. That’s mixing cold food with hot food’. Like, WTF.

In the left hand, surf; in the right, turf; in the middle ... Bacon.

Our companions, Trent and Em, stuck to the cookies; Em wisely decided not to risk the future of her unborn child by eating any of the cold sandwich fillings. I took a bite from the triple meat monstrosity with great reluctance: eating here for our epicurean adventure was bad enough, food poisoning would be taking things too far.

Pictured: too far.

The surprise of the night was that the meat sanger was actually more edible than Subway’s most popular sandwich, the chicken parmie. There were so many chemicals floating about in the strange seafood and tomato meatball sauces that it tasted flavoursome and much more palatable than the combination of items suggest. The chicken parmie was dry, processed and tasted like a manky biscuit.

Subway had neither the lows of Ding Hao (chicken and jellyfish) nor the highs (the ribs). It was just crap in general. I don’t really get the point. McDonalds may destroy rainforests and exploit fourteen-year-olds but the French fries are awesome. I could make a sandwich at home that would out do Subway in a minute. The
strange, slightly astringent but sugary bread can be outdone by a slice of bleached white Tip Top.

Yes, I am a fancy bread person. I eat bread that comes from an Italian bakery and often has no English name. I eat Ciabattini. I have pane burro. Last week I read an article on The Age about the classification of wholegrain bread in Australia. Yes, because I was actually interested in our food labelling laws (I realise someone interested in fibre content is showing their age). I’ll eat rye, sourdough, pumpkins seeds, whatever’s actually made with some knowledge of what bread is.

What am I really saying? Well, just in case you missed it, don’t go to Subway, the bread sucks. In Em’s words, the presentation of it was no better:

‘Looks like a dirty nappy’.