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Started By
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How do you like your poboy bread?
Posted on 6/11/15 at 3:37 pm
Posted on 6/11/15 at 3:37 pm
I prefer mine thin and wide, and still soft (insert joke here). I know many like it baked to where the outside is crispy, but not me.
There's a low end grocery store in Picayune, MS (Claiborne Hill) that has a very decent deli section with tons of seafood. Their poboys are about the widest I've seen. I know they get their bread from NOLA, but not sure from who.
Whenever I travel down from Bham, I always stop and get their shrimp poboy. I've yet to find a GOOD poboy in Bham.
There's a low end grocery store in Picayune, MS (Claiborne Hill) that has a very decent deli section with tons of seafood. Their poboys are about the widest I've seen. I know they get their bread from NOLA, but not sure from who.
Whenever I travel down from Bham, I always stop and get their shrimp poboy. I've yet to find a GOOD poboy in Bham.
7
Posted on 6/11/15 at 3:39 pm to BayouBlitz
With seeds
Posted on 6/11/15 at 3:42 pm to BayouBlitz
Traditional crisp outer shell with a soft inside.
Posted on 6/11/15 at 3:49 pm to BayouBlitz
quote:This. I hate it when I feel like I've eaten 4 bowls of Capt. Crunch after a poboy.
I prefer mine thin and wide, and still soft (insert joke here). I know many like it baked to where the outside is crispy, but not me.
Posted on 6/11/15 at 3:51 pm to BayouBlitz
On both sides of a dozen fried oysters
This post was edited on 6/11/15 at 3:52 pm
Posted on 6/11/15 at 3:58 pm to BayouBlitz
Lightly toasted on the outside and soft in the middle. Leidenheimer and Poupart's both make excellent bread. Giamanco's used to serve their oyster poboys on homemade Italian loaves with sesame seeds that were awesome if I remember correctly. They'd butter the inside and toast and serve them plain with a side of tartar. One of my fondest food memories.
Posted on 6/11/15 at 3:59 pm to BayouBlitz
Semi-thick, crispy outer shell, soft inside, with butter on the cut side.
Posted on 6/11/15 at 4:02 pm to BayouBlitz
lightly toasted outside with soft, chewy center. That way, the outside is just tough and flexible enough to contain the dubris without being too crunchy while the inside absorbs all the gravy.
Leidenheimer is pretty much the standard. Whatever bread River Queen uses in Port Allen is pretty boss as well.
Leidenheimer is pretty much the standard. Whatever bread River Queen uses in Port Allen is pretty boss as well.
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