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Started By
Message
Esquire's THE NEW PO' BOY ROARING OUT OF NEW ORLEANS
Posted on 9/26/14 at 2:00 pm
Posted on 9/26/14 at 2:00 pm
12
Posted on 9/26/14 at 2:01 pm to arseinclarse
I saw that on the Nola.com Facebook page.
WTF.
WTF.
Posted on 9/26/14 at 2:02 pm to arseinclarse
quote:
The Workshop Kitchen is a Philadelphia-based cooking and publishing company started by Francine Maroukian and Chef Tony Aiazzi.
Posted on 9/26/14 at 2:08 pm to arseinclarse
IWEI
Posted on 9/26/14 at 2:12 pm to arseinclarse
From the comments:
quote:
a "brioche bun?" This isn't a po-boy. You're morons.
quote:
You can't take everything away from what makes a po' boy a po' boy and keep the name. It's like serving someone a chicken breast with steak sauce and calling it a filet mignon, just because you slap a name on something doesn't make it so. You made a oyster burger, call it that.
Posted on 9/26/14 at 2:13 pm to arseinclarse
Not a po' boy. Would still crush it though.
Posted on 9/26/14 at 2:20 pm to arseinclarse
not a po boy
Posted on 9/26/14 at 2:24 pm to arseinclarse
Looks bad and stupid. The oysters won't stand up to the other crap and will fall out anyway.
They make sense on a French loaf, not a brioche bun.
They make sense on a French loaf, not a brioche bun.
Posted on 9/26/14 at 3:54 pm to arseinclarse
Idiots
Posted on 9/26/14 at 3:54 pm to arseinclarse
lose the all caps, asshat
Posted on 9/26/14 at 4:02 pm to GaryMyMan
Posted on 9/26/14 at 4:21 pm to arseinclarse
This picture and "po'boy" does not compute.
Posted on 9/26/14 at 4:41 pm to arseinclarse
Let me guess, a $10 sandwich with 3 fried oysters and almost a whole strip of bacon. Sounds like a sure fire success.
Posted on 9/26/14 at 5:08 pm to arseinclarse
:wat:
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