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Started By
Message
7
Posted on 9/22/11 at 9:53 pm to glassman
What is a starter?
Posted on 9/22/11 at 11:05 pm to glassman
quote:
glassman
Food Feud Parkway/Traceys
And Tracey's actually boils their beef and uses a starter for the gravy. Magazine Po-Boy at First and Magazine has the best RB Po-Boy in NOLA and it really isn't close.
I saw a video a while back that showed parasol's making their roast beef and their was no starter being used for the gravy. And they boiled the meat first to cook the meat and also to get a broth for their gravy then finished it off in the oven. Its the same way I cooked my roast beef at my old place and it came out good.
Posted on 9/23/11 at 7:45 am to glassman
quote:
Magazine Po-Boy at First and Magazine has the best RB Po-Boy in NOLA
I think you're right. After eating a couple of more at Tracey's I decided theirs was okay, but nothing special.
The one at Magazine St Po-Boys is really good. I've had other things at Mahoney's and Parkway but not the roast beef.
This post was edited on 9/23/11 at 12:04 pm
Posted on 9/23/11 at 9:55 am to glassman
quote:
actually boils their beef
is this a bad thing if it is done like another poster said? boil it to get it going then finish in the oven?
On the one hand oven cooking would seem to be the more "pure" way of doing it.
On the other, I can imagine that as long as the water is saved for use in the gravy, it might keep the meat more moist.
I don't know the answer.
Posted on 9/23/11 at 9:58 am to glassman
quote:
Parkway uses cream of mushroom soup in their gravy?
And so it begins
quote:
Magazine Po-Boy at First and Magazine has the best RB Po-Boy in NOLA and it really isn't close.
Takes note
Posted on 9/23/11 at 10:54 am to glassman
quote:
Magazine Po-Boy at First and Magazine has the best RB Po-Boy in NOLA
Thanks for the tip!
Posted on 9/23/11 at 12:00 pm to glassman
Juneau's on the WANK Roast Beef >>>> Tracey's/Parasols/Magazine
Been a while since I had parkway roast beef
Been a while since I had parkway roast beef
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