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Po Boy advice

Posted on 2/1/09 at 9:32 pm
Posted by Walkertiger
Asst. to the Regional Admin
Member since Nov 2007
2347 posts
Posted on 2/1/09 at 9:32 pm
Hammond used to have a place called "Big Harold's Poboys". He wasn't stingy with the food and it was the soft kind of bread.

Now I live in Baton Rouge and I'm looking for a place in Baton Rouge that makes large Poboys and uses the soft type of poboy bread. Catfish, Shrimp, etc...

Any Recommendations?
Posted by makecents
Member since Jan 2009
61 posts
Posted on 2/1/09 at 9:38 pm to
go to new orleans poboy on sherwood and coursey.. other side of street from calenders.
Posted by Opie
Team OCC
Member since May 2008
1605 posts
Posted on 2/1/09 at 9:44 pm to
quote:

makes large Poboys and uses the soft type of poboy bread


sizes will vary, but find anywhere that uses Wayne's bread.
Posted by andouille
A table near a waiter.
Member since Dec 2004
11380 posts
Posted on 2/1/09 at 9:46 pm to
If it is on soft bread it is not a poboy, it's a hoagie. A Reuben is served on rye bread, a muffaletta is served on muffaletta bread and a poboy is served on poboy bread. Poboy bread has a crust.

There is nothing wrong with hoagies, but they are not a poboy.
Posted by Walkertiger
Asst. to the Regional Admin
Member since Nov 2007
2347 posts
Posted on 2/1/09 at 9:47 pm to
Is New Orleans Poboys in that strip mall?
Posted by Walkertiger
Asst. to the Regional Admin
Member since Nov 2007
2347 posts
Posted on 2/1/09 at 9:48 pm to
I have never heard anyone call it a Hoagie in this area, but either way.... Where do I get a good hoagie?
Posted by andouille
A table near a waiter.
Member since Dec 2004
11380 posts
Posted on 2/2/09 at 5:24 am to
I don't care what they call them, just quit calling them what they are not, a poboy. How about a faux-boy.
Posted by kizomich
New Orleans
Member since Aug 2005
2281 posts
Posted on 2/2/09 at 8:52 am to
quote:

the soft type of poboy bread.


That was all there was in Baton Rouge when I lived there. It shouldn't be hard to find, and it's definitely not a poboy.
Posted by osunshine
Member since Jun 2008
2210 posts
Posted on 2/2/09 at 9:32 am to
My husband took me here and they have to soft bread and do not scimp on the portions. LINK
Posted by HungryTiger
New Orleans
Member since Jan 2006
724 posts
Posted on 2/2/09 at 9:34 am to
Sandwich on soft french bread should be called a po-boy in LA...sandwich on a soft hoagie roll in PA should be called a hoagie.

I think its more of a regional thing than a matter of a definition.
Posted by andouille
A table near a waiter.
Member since Dec 2004
11380 posts
Posted on 2/2/09 at 9:57 am to
Soft French bread??? How about some fat-free cream, would you like some krab meat, I know a guy who will sell you a genuine Rolecks watch.

The shape of the roll does not determine its name, "soft French bread" is just an oblong shaped bun, French bread or poboy bread has a crust and different crumb. I bake my own bread, it is a different process.

I love living in Baton Rouge, it has many pluses, what it allows people to call poboy bread or French bread is one of the minuses.

Posted by Catman88
Baton Rouge, LA
Member since Dec 2004
49125 posts
Posted on 2/2/09 at 10:01 am to
Ahh yes! Another REAL Po-Boy bread thread! Im famous for these..

Posted by HungryTiger
New Orleans
Member since Jan 2006
724 posts
Posted on 2/2/09 at 10:03 am to
Anyone who thinks a po-boy on soft bread is not a po-boy is a communist
Posted by andouille
A table near a waiter.
Member since Dec 2004
11380 posts
Posted on 2/2/09 at 10:07 am to
Well, those of us who grew up in the People's Republic of New Orleans, disagree.
Posted by cbtullis
Atlanta
Member since Apr 2004
6820 posts
Posted on 2/2/09 at 10:14 am to
Oh yeah, i forgot that people in New Orleans know more about food than anyone in the world and if you try to say any different you will be called a communist
Posted by Catman88
Baton Rouge, LA
Member since Dec 2004
49125 posts
Posted on 2/2/09 at 10:18 am to
FWIW I think the people of New Orleans who invented the "Po-Boy" should have the right to identify what they invented. Thats like making that crap the girl made on Top Chef the other night and calling it Gumbo. Or when Bobby Flay calls Jambalaya a Paella and makes one using it as a origin. Maybe its all tasty food but its not authentic.
Posted by andouille
A table near a waiter.
Member since Dec 2004
11380 posts
Posted on 2/2/09 at 10:22 am to
New Orleans is more of a food culture than Baton Rouge. Picture all the time we spend talking about LSU sports in BR, in New Orleans that time is spent talking about food. This is not a bad thing, food and LSU sports are my 2 favorite things in the world.

Different cities have different cultures, go to a gathering in Jackson, MS, you will quickly notice that the conversations are mostly about church. That doesn't mean people in BR don't like their churches.

Baton Rouge should not try to compare itself to NO for food, NO is a world class food city. No more than Tulane should try to compare itself to LSU in sports.
Posted by Y.A. Tittle
Member since Sep 2003
109566 posts
Posted on 2/2/09 at 10:23 am to
quote:

a po-boy on soft bread


What exactly do you mean by "soft bread"?
Posted by kizomich
New Orleans
Member since Aug 2005
2281 posts
Posted on 2/2/09 at 10:25 am to
quote:

Anyone who thinks a po-boy on soft bread is not a po-boy is a communist


Do you think it's a poboy if you put some roast beef on wheat pita? How about over rice? Soft french bread is not french bread and a sandwich made on it is not a poboy.
Posted by Walkertiger
Asst. to the Regional Admin
Member since Nov 2007
2347 posts
Posted on 2/2/09 at 10:33 am to
When I say soft bread I am referring to not crunchy or tough to tear apart.
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