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<blockquote data-quote="EzekielRaiden" data-source="post: 9322013" data-attributes="member: 6790260">I would&nbsp; personally call it a &quot;Meatball Sandwich&quot; setting. You can show some creativity with this kind of sandwich--e.g., I'd say a &quot;parm hero&quot; (chicken parmesan sandwich on a hoagie roll) is a valid variation, despite not using meatballs proper--but there are also some pretty strong limits. You'd never put sweet pickle relish on a meatball sandwich (at least, not if you expect it to sell.) Putting cucumbers on it would mostly be a waste of time, and would risk making it a watery mess. You can do variations with the cheese, but it should probably still be some kind of italian cheese, or a close facsimile. It certainly isn't going to be every diner's preference, but most folks can recognize good quality ingredients and preparation in such a thing.If one were to continue the metaphor back to the &quot;Kitchen Sink,&quot; I'd call those Salad Bar settings. You can do almost whatever you want at the salad bar. There will probably still be limits, like how most &quot;Kitchen Sink&quot; settings still limit themselves to more-or-less fantasy-only, no sci-fi supertech, but within those extremely broad limits, you can have a bazillion different ingredients. Indeed, the point of having a salad bar is to furnish the diner with a huge variety of options to mix and match.</blockquote>

[QUOTE="EzekielRaiden, post: 9322013, member: 6790260"] I would personally call it a "Meatball Sandwich" setting. You can show some creativity with this kind of sandwich--e.g., I'd say a "parm hero" (chicken parmesan sandwich on a hoagie roll) is a valid variation, despite not using meatballs proper--but there are also some pretty strong limits. You'd never put sweet pickle relish on a meatball sandwich (at least, not if you expect it to sell.) Putting cucumbers on it would mostly be a waste of time, and would risk making it a watery mess. You can do variations with the cheese, but it should [I]probably[/I] still be some kind of italian cheese, or a close facsimile. It certainly isn't going to be every diner's preference, but most folks can recognize good quality ingredients and preparation in such a thing. If one were to continue the metaphor back to the "Kitchen Sink," I'd call those Salad Bar settings. You can do almost whatever you want at the salad bar. There will probably still be limits, like how most "Kitchen Sink" settings still limit themselves to more-or-less fantasy-only, no sci-fi supertech, but within those extremely broad limits, you can have a bazillion different ingredients. Indeed, the point of having a salad bar is to furnish the diner with a huge variety of options to mix and match. [/QUOTE]

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