ConocoPhillips continued their 54-year tradition of turning a 3-million gallon storage tank at its Los Angeles refinery into the world's largest Jack-O-Lantern:
Preparing Smilin' Jack for his annual appearance requires more than 100 gallons of orange, black and white paint. According to refinery engineers, if the giant jack-o-lantern were filled with pumpkin meat, there would be enough to make 26,800,000 pumpkin pies!
If you want to visit, it's open the nights of October 30 and 31 from 6 to 9pm at 1660 West Anaheim Street, Wilmington, CA 90744.
http://biz.yahoo.com/iw/061013/0172557.html
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There used to be a bakery and deli in Birmingham, Alabama that made reubens the size of regulation footballs on pumpernickel bread. They were the greatest food products that I've ever encountered, before or since. Sadly, the place went out of business about a decade ago.
Pennsylvania...should be shared. In western PA it is the Pittsburgh style to include french fries and slaw on any Italian bread sandwich. Look up Primanti's.
Fluffernutters are made with the addition of bananas here. I like to add bacon to mine.
Tennessee's sandwich should be PB&J with bananas to commemorate Elvis since it was his favorite. Even if he wasn't born there he built Graceland there. Or maybe pulled pork with Memphis style bbq sauce on a hamburger bun.
I am from Delaware. As far as I know there is no iconic state sandwich. We tend to eat a lot of Philly cheesesteaks. I'll be interested to see what she comes up with.
I am from Connecticut, too! Before I make each sandwich I do a good bit of research on the internet and there are even a few books about state sandwiches. I will admit, for some states it is a bit harder to find just one sandwich to represent the entire state.
Sorry you don't agree with the chicken parmigiana but I had quite a few growing up in Connecticut and it does represent the state's large Italian American population.
Clearly I am no expert, but I am enjoying this delicious journey!
as a CT native, I fail to see how the chicken parm represents my state. How is this person coming up with which sandwich for which state? I mean, sure you can find chicken parms in CT but I'm fairly certain other states have em too.
@Greg — there is a whole song about fluffernutters! http://www.dailymotion.com/video/xe2o7d_marshmellow-fluff-fluffernutter_shortfilms. My dad used to sing it when he was making the sandwiches for us growing up. I can't see Fluff without singing the song!
@ John — reubens are so easy to make, I can't believe I haven't done it before! We definitely had some delicious leftovers but mainly just for lunch and dinner :)
I think Massachusetts missed out on the obvious leftover Thanksgiving turkey sandwich with cranberry sauce. I definitely had peanut butter and fluff sandwiches, but never heard the term "fluffernutter." I don't know how representative parmigiana is of CT. Perhaps a nice left over Yankee Pot Roast sandwich?
Hi John! Looks like we both have some delicious memories of the reuben. The first time I made it at home was when I made that poster and I have to say it was pretty darn good. No Katz's deli but tasty all the same.
Thanks for writing about my project, hope you follow along on Twitter @StatelySandwich!
p.s. Keroa: fluffernutters were definitely a lunchbox staple for me!
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Tennessee's sandwich should be PB&J with bananas to commemorate Elvis since it was his favorite. Even if he wasn't born there he built Graceland there. Or maybe pulled pork with Memphis style bbq sauce on a hamburger bun.
I am from Delaware. As far as I know there is no iconic state sandwich. We tend to eat a lot of Philly cheesesteaks. I'll be interested to see what she comes up with.
I am from Connecticut, too! Before I make each sandwich I do a good bit of research on the internet and there are even a few books about state sandwiches. I will admit, for some states it is a bit harder to find just one sandwich to represent the entire state.
Sorry you don't agree with the chicken parmigiana but I had quite a few growing up in Connecticut and it does represent the state's large Italian American population.
Clearly I am no expert, but I am enjoying this delicious journey!
Kelly
@ John — reubens are so easy to make, I can't believe I haven't done it before! We definitely had some delicious leftovers but mainly just for lunch and dinner :)
Thanks for writing about my project, hope you follow along on Twitter @StatelySandwich!
p.s. Keroa: fluffernutters were definitely a lunchbox staple for me!