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So I had Domilise's this weekend
Posted on 6/10/13 at 9:09 am
Posted on 6/10/13 at 9:09 am
I got the surf and turf, pretty good but what I don't understand(and I'm not just speaking about them), is why po boy places feel the need to coat po boys with condiments? I mean the po boy is full of roast beef, gravy, and fried shrimp. A shite ton of mustard or whatever only takes away from that. That's something you do to a plain ham sandwhich not a roast beef and shrimp po boy.
This post was edited on 6/10/13 at 9:10 am
9
Posted on 6/10/13 at 9:11 am to NIH
Mustard shouldn't come on a po not unless you ask !!
Yack yack
Yack yack
Posted on 6/10/13 at 9:12 am to Lester Earl
exactly i hate mustard
Posted on 6/10/13 at 9:13 am to NIH
I am usually asked if I want a po-boy dressed or not. It's kind of your choice.
And I am a big fan of at least mayo, pickles, and lettuce on my rb po-boy.
And I am a big fan of at least mayo, pickles, and lettuce on my rb po-boy.
Posted on 6/10/13 at 9:16 am to NIH
creole mustard right?
Posted on 6/10/13 at 9:22 am to NIH
I like a lot of mayo on mine
Posted on 6/10/13 at 9:36 am to notiger1997
I don't mind all that, mustard is just kind of too over powering for a po boy.
Posted on 6/10/13 at 9:44 am to NIH
I know many here aren't a fan of domilises but I am. It's a good change up from the other poboy places in town that are more alike than different.
Posted on 6/10/13 at 10:03 am to Boomshockalocka
I thought the po boy was pretty good. Just thought it would have been a lot better with no condiments, or at least no mustard.
Posted on 6/10/13 at 10:48 am to Boomshockalocka
I agree with Boom, it's a good change of pace. I have little more tolerance for ketchup on my shrimp than creole mustard on my RB. I love the way the mayo, gravy, and lettuce mix together on a RB.
Posted on 6/10/13 at 11:00 am to NIH
Mustard is what makes Domilise's unique , plus the location ; like going to O'Henry's and complaining about peanut shells on the ground ...
Posted on 6/10/13 at 11:03 am to NIH
You can ask what's on it and ask for it removed...they wont kill you
Posted on 6/10/13 at 11:08 am to riffraff
Posted on 6/10/13 at 11:28 am to NIH
They do like adding lots of condiments. But they're shrimp/meat to bread ratio is perfect. My fav is the bourdain special, shrimp Swiss with rb gravy. Good stuff.
Posted on 6/10/13 at 11:44 am to riffraff
quote:
Mustard is what makes Domilise's unique
Good to know. Won't go.
Not a fan of mustard on poboys.
Posted on 6/10/13 at 11:51 am to TigerMyth36
Yellow mustard hell no, but creole mustard has a place on certain poboys.
Posted on 6/10/13 at 11:56 am to TigerWise
I don't mind creole on some sandwiches but yellow is too overpowering. Definitely would not want anywhere near shrimp.
Posted on 6/10/13 at 12:00 pm to NIH
I don't think mustard should be standard on a poboy. Only on muffalettas.
Posted on 6/10/13 at 12:02 pm to LSUballs
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