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re: Where to get true "New Orleans" poboy bread in BR area?
Posted on 3/27/14 at 6:40 pm to theantiquetiger
Posted on 3/27/14 at 6:40 pm to theantiquetiger
That's after :45 at 300°, or when it's stale.
1
Posted on 3/27/14 at 6:46 pm to BRgetthenet
French bread starts to go stale the minute you pull it out of the oven. That being a fact of life is the reason for the item called pain perdu(French toast") in a French household.
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