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re: Best Po-BOY in Baton Rouge
Posted on 6/24/10 at 6:50 pm to andouille
Posted on 6/24/10 at 6:50 pm to andouille
the nola poboy bread doesn't stand a chance against a parasol's type roast beef, esp if it sits for more than a minute. it quickly turns into a knife and fork plate of soggy goo under the meat.
the bread works with fried seafood b/c the bread is delicate and light like cotton with a thin paper crust and doesn't smash the seafood out of of the sandwich....but it just has no body and can't stand up to a sloppy roast beef. An italian roll or bun, for example, is a far superior bread vessel for that type of sandwich.
the bread works with fried seafood b/c the bread is delicate and light like cotton with a thin paper crust and doesn't smash the seafood out of of the sandwich....but it just has no body and can't stand up to a sloppy roast beef. An italian roll or bun, for example, is a far superior bread vessel for that type of sandwich.
3
Posted on 6/24/10 at 7:00 pm to el tigre
quote:
An italian roll or bun,
A muffaletta type roll works really well with a sloppy roast beef sandwhich IMO.
Posted on 6/24/10 at 7:02 pm to el tigre
quote:
the bread works with fried seafood b/c the bread is delicate and light like cotton with a thin paper crust and doesn't smash the seafood out of of the sandwich....but it just has no body and can't stand up to a sloppy roast beef. An italian roll or bun, for example, is a far superior bread vessel for that type of sandwich.
You see past the smoke and mirrors my friend. A good poboy can come on a variety of different buns depending on its contents.
Posted on 6/24/10 at 9:31 pm to el tigre
I have no problem with a "wet" poboy, but I sometimes, or I should say I used to tell them how much gravy I wanted. Shortstop stands up well to their gravy, so does Mother's, but I don't linger over the prepared sandwich, I eat it. It is definitely not meant for leftovers.
The light, airy consistency of the bread is so delectable when served toasted. Giordando's in Metairie uses a seeded Italian bread, it is very good, or at least it was until they turned into a place, it used to be a joint. Joints are better then places, and no, not that kind of joint.
I should retract my harsh comment, but in NO, the diner can control his the way the sandwich is served.
The light, airy consistency of the bread is so delectable when served toasted. Giordando's in Metairie uses a seeded Italian bread, it is very good, or at least it was until they turned into a place, it used to be a joint. Joints are better then places, and no, not that kind of joint.
I should retract my harsh comment, but in NO, the diner can control his the way the sandwich is served.
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