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1
Posted on 11/1/12 at 12:29 pm to LSUAfro
quote:
My least favorite
Don't really care about your opinion. Times pic agrees with me. Yes, it's hard to find a good one in New Orleans. It might be easier in Metairie but I have more trouble in the city of Nola as opposed to the surrounding areas.
Posted on 11/1/12 at 12:30 pm to Y.A. Tittle
Manda offers a wet pack roast that has the drippings in the package we use that and a few other ingredients to make au jus. It certainly isn't gravy from a jar.
Posted on 11/1/12 at 12:31 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.
You have absolutely no clue what the frick you are talking about. You obviously haven't lived in New Orleans if this is your assumption. Either that or it's an obvious troll.
Posted on 11/1/12 at 12:37 pm to BigJake
quote:
Manda offers a wet pack roast that has the drippings in the package we use that and a few other ingredients to make au jus. It certainly isn't gravy from a jar.
Sounds half assed, and not something I'd want to pay someone for. But, I guess if you can find enough people who do, who am I to suggest you run the business differently.
Posted on 11/1/12 at 12:39 pm to Burt Reynolds
There are a ton of people that don't like poboys on traditional new Orleans French bread. I talk to them everyday. I'm from Baton Rouge and grew up in my dads poboy shops, I think there is such a thing as Baton Rouge style poboys. They're a little different than New Orleans but still delicious.
Hell my wife grew up in Chalmette and worked at Wagners deli in the CBD, and she loves our roast beef poboys.
Hell my wife grew up in Chalmette and worked at Wagners deli in the CBD, and she loves our roast beef poboys.
Posted on 11/1/12 at 12:43 pm to Y.A. Tittle
I would at don't knock it until you try it. I'll tell you what I'm gonna do though YA I'm gonna cool a few roasts myself and try it out. If I can make it work I will use them.
Come see me on evening and try a sandwich, you may be surprised.
Come see me on evening and try a sandwich, you may be surprised.
Posted on 11/1/12 at 12:43 pm to BigJake
Big jake, you need to step up your game brah. Start buying roast on the bone. Chop it up and put it into a pan an let sit in oven for hours until it falls off the bone. Put back into until that shite turns into debris. Then you can make a real rb Poboy.
Posted on 11/1/12 at 12:43 pm to BigJake
quote:
There are a ton of people that don't like poboys on traditional new Orleans French bread
There are variations of the bread. Its not the same at every place.
Posted on 11/1/12 at 12:51 pm to Burt Reynolds
Like I told YA, don't knock it til you try it. We sell French Dips like flap jacks and get compliments on our roast beef poboy on a regular basis. I'm gonna cook a few roasts and see how it goes. We dont buy sliced meats I do that myself. I've eaten at most of the places that have been mentioned and know we have a quality product comparatively.
Posted on 11/1/12 at 12:53 pm to BigJake
I use to eat at nooleys on floida blvd a long time ago. good food. had great curley-q's. where is your location in prairieville. i will stop in next time i'm out that way.
Posted on 11/1/12 at 12:55 pm to BigJake
The difference in quality between New Orleans poboys and Baton Rouge poboys is FAR more pronounced when you're having a seafood poboy than with roast beef. I don't doubt that there are good roast beef poboys in BR- I've had several. I've yet to have a fried shrimp or oyster po boy on par, or even close to on par, with something you can get in NO
Posted on 11/1/12 at 1:01 pm to REG861
I love the way a poboy smells in New Orleans.
Posted on 11/1/12 at 1:05 pm to BigJake
quote:
Hell my wife grew up in Chalmette
now we're talking!
pics?
Posted on 11/1/12 at 1:05 pm to REG861
I'll take that challenge hoss. My oyster and shrimp poboys are the tits.
To the guy that asked we're in Prairieville on Hwy 44 near 42.
To the guy that asked we're in Prairieville on Hwy 44 near 42.
Posted on 11/1/12 at 1:06 pm to tigeryat
shite she's at the shop making sandwiches everyday, go check her out.
Posted on 11/1/12 at 1:14 pm to BigJake
I might have to.
Posted on 11/1/12 at 1:26 pm to BigJake
quote:
I'll take that challenge hoss. My oyster and shrimp poboys are the tits.
To the guy that asked we're in Prairieville on Hwy 44 near 42.
Ok man, you need to chill out with the self-pimping. I've had a few lunches at your place and you're food is just average Baton Rouge food. Your roast beef "gravy" is watery thin and your muffuletta is just a sandwich. No mortadella or mozzarella? Your baked macaroni tasted boxed and you cook the ever living shite out of your oysters. There's my review of your joint.
eta: Your wings are pretty good and the cheesy curly fries are probably the best thing on your menu.
This post was edited on 11/1/12 at 1:28 pm
Posted on 11/1/12 at 1:35 pm to BigJake
Rough crowd here Jake.
You sure you can't post picks of your wife?
You sure you can't post picks of your wife?
Posted on 11/1/12 at 1:49 pm to LSUdm21
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