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Started By
Message
Po-boy Bread
Posted on 3/26/14 at 7:23 am
Posted on 3/26/14 at 7:23 am
Picking up some oysters in a few hours and we are going to make some fried oyster po-boys tonight at the house.
Good po-boy bread always seems to be different than any other type of bread I can ever find at any of the grocery markets. To me, great po-boy bread or bad po-boy bread can really make or break a po-boy.
Any tips for me for me today during my search.
Also, is there anything special that you like to do to your seafood po-boys outside of the normal fix'ns?
TIA
Good po-boy bread always seems to be different than any other type of bread I can ever find at any of the grocery markets. To me, great po-boy bread or bad po-boy bread can really make or break a po-boy.
Any tips for me for me today during my search.
Also, is there anything special that you like to do to your seafood po-boys outside of the normal fix'ns?
TIA
9
Posted on 3/26/14 at 7:26 am to StinkDog12
Posted on 3/26/14 at 7:27 am to StinkDog12
Leidenheimer lightly toasted. Tartar, lettuce and hot sauce unless tomatoes are in season.
Posted on 3/26/14 at 7:28 am to StinkDog12
I like lettuce, pickle, mayo, a little Tomato if very good, and a good dollup of cocktail sauce.
This post was edited on 3/26/14 at 7:29 am
Posted on 3/26/14 at 7:31 am to StinkDog12
this coonass prefers some homemade sour dough bread to French bread when it comes to "poboys".
I know it's not a poboy unless it's French bread, but screw it.
I know it's not a poboy unless it's French bread, but screw it.
Posted on 3/26/14 at 7:32 am to Trout Bandit
quote:
Leidenheimer
Any chance of finding that anywhere here in TW/Houston?
Can't say that I've ever seen that anywhere....
The website makes it look pretty local to New Orleans and the surrounding area.
Posted on 3/26/14 at 7:36 am to StinkDog12
Doubtful.
Baton Rouge places have a hard time getting it. Or maybe they just don't know what a real poboy is.
Baton Rouge places have a hard time getting it. Or maybe they just don't know what a real poboy is.
Posted on 3/26/14 at 7:43 am to StinkDog12
Go find some Banh Mi bread. West park Beltway area.
Posted on 3/26/14 at 8:05 am to TigerWise
From the Leidenheimer website:
quote:
Previous recipes coming later.
Posted on 3/26/14 at 8:09 am to Stadium Rat
Posted on 3/26/14 at 8:16 am to TigerWise
That looks like a sammich shop, right?
Are you implying that they sell the bread? I'm looking to make my own po-boy, just looking for good bread...
Are you implying that they sell the bread? I'm looking to make my own po-boy, just looking for good bread...
Posted on 3/26/14 at 8:25 am to StinkDog12
I don't see why they wouldn't sell the bread. I'd call them, it's the closest thing you will find.
They have the French Gourmet Bakery inside the loop too. I found it to not be the same as the bread back home. Or you could always just butter up some ole Texas Toast and accept the fact that you are a Texan. Sadly I found that to work best.
They have the French Gourmet Bakery inside the loop too. I found it to not be the same as the bread back home. Or you could always just butter up some ole Texas Toast and accept the fact that you are a Texan. Sadly I found that to work best.
This post was edited on 3/26/14 at 8:34 am
Posted on 3/26/14 at 8:26 am to StinkDog12
Call them and find out. Take matters into your own hands beta.
Posted on 3/26/14 at 8:30 am to TigerWise
quote:There's a place on Magazine that sells a few of these most days.
just butter up some ole Texas Toast
Posted on 3/26/14 at 8:31 am to TigerWise
quote:
butter up some texas toast
I will give them a ring.
Posted on 3/26/14 at 8:33 am to OTIS2
quote:
There's a place on Magazine that sells a few of these most days.
They could serve those oysters on a shoe and it would be delicious.
Posted on 3/26/14 at 8:34 am to StinkDog12
Leidenheimer or Reising is the deal. If not, then Pouparts. In Houston I couldn't tell you where to go.
Posted on 3/26/14 at 8:49 am to StinkDog12
Liedenheimer or Riesling both from NOLA have the best results for poboys, lightly toast the interior after slicing the bread horizontally.
Posted on 3/26/14 at 8:55 am to Trout Bandit
quote:
beta.
You can take that garbage arse shite back to the OT...it's already worn the frick over there and we damn sure have no need for it here.
Posted on 3/26/14 at 9:36 am to BRgetthenet
quote:
Doubtful. Baton Rouge places have a hard time getting it. Or maybe they just don't know what a real poboy is.
It's demand driven, and there are some places that carry Leidenheimer and/or Reising, but they're often out of stock, which you would think should tell someone to double the order, or change it in their automated ordering system for next go around.
With perishables like bread, it's like a catch 22 in inventory. They're scared to over order because it's bread, and look at sales, but because they're out of stock so often, it skews both the demand and sales for the product.
Attention Callandro's.... Order more, advertise it every now and then in sales papers to get the word out, display it prominently, and people will buy it, you'll get a reputation for always having it fresh on hand in the future, increase your customer base with people who don't normally shop there and are desiring it in Baton Rouge, but will now do more grocery shopping there because you have it on hand, and in the meantime, what you don't sell and gets stale, make bread pudding in the back.
. You're welcome... This post was edited on 3/26/14 at 9:43 am
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