(Who says I can't segue from the subject to the body?)
So I went to Subway for lunch today. Dang, I love that place. But I got to thinking... how I miss the U-Gouge! So symmetrical. So perfectly adapted to holding in all of the generously lathered mayonnaise and oil and vinegar.
Now, it used to be (back before Quiznos came along and Subway coincidentally decided to start toasting their sandwiches) that you could go in and special-request the U-Gouge anyway. But nowadays the Sandwich Artists just look at you strangely. They don't have any idea what you're talking about. They aren't even taught the U-Gouge as a backup anymore; the Sandwich Artists are only educated in the Hinge-Cut.
Does anybody else besides me think that Subway execs are huge nerds? Do they seriously have to name everything so cheesily? And speaking of cheese, why don't they have Good Old medium cheddar? Who eats provolone? Honestly!
But anyway, apparently they switched to the Hinge-Cut cut primarily because it's faster (about which I suppose I can't complain ... much), but also because it *allegedly* holds more meat IF DONE CORRECTLY. How else could they handle their line of Double Stacked sandwiches? So neither of these enhancements is anything for me to grieve about, except for the caveat of correctitude. For some reason, I always manage to get the Sandwich Artists who are more about art, and less about sandwich.
Personally, I'd take the U-Gouge back.