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Started By
Message
2
Posted on 3/26/13 at 9:38 am to Mike da Tigah
quote:
The 225 could have them too if they so desired to.
The tribal elders have spoken. It will be George's under the overpass for the lot of 'em.
Posted on 3/26/13 at 9:40 am to Tikki Tikki Tembo
quote:
Haven't found any in BR that are worth driving for.
After this discussion I'm not getting one for lunch.
Posted on 3/26/13 at 9:41 am to CBandits82
quote:You're going to have different opinions on that too. I've read glowing recs for certain places based upon the bread and found it borderline inedible. Felt like it was cutting the top of my mouth into pieces. I've read where some hate soft bread.
Hardly anyone in town has good bread, and the bread is the key to whole thing.
Posted on 3/26/13 at 9:45 am to CBandits82
quote:
The problem with a Baton Rouge roast beef poboy is the bread. Hardly anyone in town has good bread, and the bread is the key to whole thing.
Well that is a key part too, but how many places are actually taking the time/effort to do some good roast beef also?
Posted on 3/26/13 at 9:45 am to AlxTgr
quote:
I've read glowing recs for certain places based upon the bread and found it borderline inedible.
This. I will say that Rocco's has decent bread, it was in the same family as quality poboy bread.
Posted on 3/26/13 at 9:47 am to AlxTgr
Should be crusty on the outside and soft in the middle.
I think Pocorello's would be the best of the lot, IF he took the time to actually make a roast beef every day instead of shortcutting it. People keep ordering it anyway so I guess he's realized that he doesn't need to make a real roast beef anymore.
I think Pocorello's would be the best of the lot, IF he took the time to actually make a roast beef every day instead of shortcutting it. People keep ordering it anyway so I guess he's realized that he doesn't need to make a real roast beef anymore.
Posted on 3/26/13 at 9:48 am to Tikki Tikki Tembo
quote:
Should be crusty on the outside and soft in the middle.
Agreed. And it's tough to get that perfect balance between crusty and chewy. I like my poboy bread more on the airy side, but not to where it's falling apart. That's still better than too chewy/dense where you have to pull it apart with your teeth though.
Posted on 3/26/13 at 9:50 am to Tikki Tikki Tembo
quote:
Should be crusty on the outside and soft in the middle.
Posted on 3/26/13 at 9:53 am to CBandits82
quote:
Should be crusty on the outside and soft in the middle.
350* for 45 seconds. Boom,
Posted on 3/26/13 at 9:54 am to CBandits82
I'm not to particular on the bread as much as I am with the RB. And if the place claims New Orleans style please know what dressed means.
Posted on 3/26/13 at 9:54 am to Rohan2Reed
not hard for BR to use leidenheimer or get dong phuong
Posted on 3/26/13 at 9:55 am to Tikki Tikki Tembo
quote:
Pocorello's
Never been here. They do a decent roast beef?
Posted on 3/26/13 at 9:59 am to TigerWise
quote:
I'm not to particular on the bread as much as I am with the RB. And if the place claims New Orleans style please know what dressed means.
+1 to this
are there places in BR that are using packaged, sliced RB or something? and gravy out of a can?
Posted on 3/26/13 at 10:00 am to Tikki Tikki Tembo
quote:Not for me.
Should be crusty on the outside and soft in the middle.
Posted on 3/26/13 at 10:00 am to Rouge
quote:
not hard for BR to use leidenheimer or get dong phuong
Magazine Poboy Shop in Nola uses Leidenheimer .. and their poboys aren't very good, mostly because the bread isn't very good. You can't just procure the product, you have to store it correctly, serve it fresh, dress it correctly, etc.
Posted on 3/26/13 at 10:15 am to Rohan2Reed
quote:
You can't just procure the product, you have to store it correctly, serve it fresh, dress it correctly, etc.
Very true. I have no clue what Bears does to frick up the bread but they are damn good at it.
Posted on 3/26/13 at 10:23 am to TigerWise
Pastime
Posted on 3/26/13 at 10:26 am to merrymex
I had a RB poboy from Monjuni's last weekend and thought it was the best I've had in BR.
Posted on 3/26/13 at 10:49 am to HeadSlash
Decent bread is the very least that should be expected for sure. A sloppy mess while eating it is another thing. Sliced onions that have been simmered to a nice shade of brown in the gravy.
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