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re: why can't baton rouge make roast beef poboys like new orleans
Posted on 10/31/12 at 1:01 pm to Rickety Cricket
Posted on 10/31/12 at 1:01 pm to Rickety Cricket
quote:
Are you saying PBX makes a good RB?
I guess I misunderstood from this:
"Po Boy Express
"This post was edited on 10/31/12 at 1:02 pm
1
Posted on 10/31/12 at 1:02 pm to Rickety Cricket
Now I want a RB poboy. Anybody know a place that has Pho and RB poboys ? I'm craving both.
Posted on 10/31/12 at 1:04 pm to TigerWise
quote:
Anybody know a place that has Pho and RB poboys ?
What you want is a Phoboy!
Posted on 10/31/12 at 1:06 pm to Tigertown in ATL
quote:
What you want is a Phoboy!
Posted on 10/31/12 at 1:09 pm to Tigertown in ATL
Yeah that was pure sarcasm, their's is terrible.
Posted on 10/31/12 at 2:27 pm to REG861
quote:
Generally though, I've found Baton Rouge poboys to be too small and overpriced, especially when it comes to seafood poboys
This is absolute truth unless you go into the ghetto. Superbites FTW
Posted on 10/31/12 at 3:02 pm to kingbob
What is this Poor Boy Lloyd's place like?
Posted on 10/31/12 at 3:35 pm to Politiceaux
Are these the new orleans "poboys" that have that hard bread that cuts the roof of your mouth? If so, then no, i do not want new orleans style poboys. As a matter of fact, I don't want any food that proclaims "new orleans style". It all tastes like shite anyway. New orleans isn't a food style, it is a city. Creole, Cajun, are food styles.
Posted on 10/31/12 at 3:44 pm to BugAC
quote:
Are these the new orleans "poboys" that have that hard bread that cuts the roof of your mouth? If so, then no, i do not want new orleans style poboys. As a matter of fact, I don't want any food that proclaims "new orleans style". It all tastes like shite anyway. New orleans isn't a food style, it is a city. Creole, Cajun, are food styles.
New Orleans style means to me that they are made well- big, overflowing with seafood, roast beef, etc, and properly dressed on Leidenheimer- which excludes most of the imitators in Baton rouge
Posted on 10/31/12 at 3:46 pm to REG861
quote:
New Orleans style means to me that they are made well- big, overflowing with seafood, roast beef, etc, and properly dressed on Leidenheimer- which excludes most of the imitators in Baton rouge
I don't think Baton Rouge is trying to "imitate" new orleans with Po-Boys. The only poboy place i know of is Rocco's.
The best po-boy place i ever had was in Krotz Springs when i was a kid. Place was called Chad's. The roast beef and ham and cheese were amazing. Best burger in Livonia is my second favorite. Their ham and cheese is pretty damn good.
Posted on 10/31/12 at 4:12 pm to REG861
quote:
New Orleans style means to me that they are made well- big, overflowing with seafood, roast beef, etc, and properly dressed on Leidenheimer- which excludes most of the imitators in Baton rouge
Wayne's Bakery actually makes pretty good french bread. The problem is, a lot of BR places will use those little pistolette rolls versus a regular poboy loaf. A bigger problem is, the majority of places offering roast beef poboys there (what this thread was about) don't make fresh roast beef and gravy in house.
Some do, of course. As some New Orleans area places resort to the inexcusable practice of also using pre-sliced deli roast beef in a jarred gravy.
Posted on 10/31/12 at 4:14 pm to BugAC
quote:
I don't think Baton Rouge is trying to "imitate" new orleans with Po-Boys.
Is there, what you would consider, a "Baton Rouge style" po-boy?
Posted on 10/31/12 at 4:22 pm to BugAC
Poboys are a New Orleans style sandwich.
Posted on 10/31/12 at 5:37 pm to BugAC
quote:
Are these the new orleans "poboys" that have that hard bread that cuts the roof of your mouth? If so, then no, i do not want new orleans style poboys. As a matter of fact, I don't want any food that proclaims "new orleans style". It all tastes like shite anyway. New orleans isn't a food style, it is a city. Creole, Cajun, are food styles.
yep, you're butthurt
Posted on 10/31/12 at 11:26 pm to Lester Earl
quote:
quote:
Are these the new orleans "poboys" that have that hard bread that cuts the roof of your mouth? If so, then no, i do not want new orleans style poboys. As a matter of fact, I don't want any food that proclaims "new orleans style". It all tastes like shite anyway. New orleans isn't a food style, it is a city. Creole, Cajun, are food styles.
yep, you're butthurt
i was hesitant to bring in OT lingo onto the F&D board but youre right LEPosted on 10/31/12 at 11:46 pm to MRTigerFan
quote:
Since you mentioned it... Pocorello's on coursey has a damn good RB poboy. I also recommend the meatball poboy and the sausage poboy. Actually, its pretty hard to find something on their menu that isn't good.
+1.....Ate there today.......fantastic!
Posted on 11/1/12 at 8:07 am to kingbob
quote:
Baton Rouge poboys to be too small and overpriced,
Well, I would not one any bigger than the one at Chimes. It was plenty big for one person.
Posted on 11/1/12 at 12:22 pm to hooper27
I have people come in to my place all of the time and say they are from New Orleans and we are the best rb poboy they've had. we buy bread locally so it's more fresh and tastes better. My dad started in 1983 and never claimed to sell new Orleans style, we use Manda roast and make our own gravy.
This post was edited on 11/1/12 at 12:24 pm
Posted on 11/1/12 at 12:23 pm to BigJake
quote:
we use nanda roast and make our own gravy.
Gross
ETA, if you're not cooking a roast, what do you make your "own gravy" with?
This post was edited on 11/1/12 at 12:25 pm
Posted on 11/1/12 at 12:24 pm to BigJake
Where?
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