re: Anyone think some people take food maybe a little too seriously here?

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I'd argue they are often at least the impetus for it.

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exactly

Hipsters are most definitely driving the food scene in San Francisco.

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Has he done so?

I consider Houston a decent food city. It could be better, but truth be told, so could New Orleans, at least as far as the breadth of its offerings.

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Seems pretty simple to me

New Orleans is superior in the per capita of Fine Dining and the uniqueness of the local scene

Houston is far superior in the breadth of its offerings

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you're about experimentation, quality ingredients, advanced preparation, finding an identity, etc. this is mostly located to high-end places. it's hard to produce all of these qualities at a reasonable price

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It's symbolic of the times, but no, it's not hard to produce at a reasonable price. Poduct > Labor, always. A chief reason most restaurants go out of business when they have a good following and people are puzzled as to why that happened, is because of their astronomical food cost. I'd say it's more path of least resistance and lack of care than it is anything else. People who have the means to open restaurants have money to support it at the bank, so those who really should own restaurants, professional chefs and those who have strict food principles, don't make the money or have the equity to open one and so don't end up having the influence except for at high end fine dining restaurants where these principles are more the norm than not because it's what's expected with the money that goes along with it. However, to cook your own roast IF ANYTHING for a sandwich shop may be more labor intensive to a degree, and take a little bit of cooking skills, it's always going to be less expensive than buying roast beef from sysco. But labor is dumbed down, and so because of that you find people being aprehensive to doing that, and much easier to just buy from the purveyor instead. It's an entire system that has bought into a big marketing gimick to save time, and now they're trapped. And plus, nobody is demanding it, so why would things ever change?

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i mean the best poboy in LA is the darrells special, and what makes it "truly great" is jalepeno mayo, super-buttered bread, gravy, and cheese.

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I'm sorry?

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However, to cook your own roast IF ANYTHING for a sandwich shop may be more labor intensive to a degree, and take a little bit of cooking skills, it's always going to be less expensive than buying roast beef from sysco.

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if it's less expensive (in terms of food and labor), then it makes no sense to use sysco. i mean NONE

that goes against economic efficiency

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But labor is dumbed down

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aka, is cheaper

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I'm sorry?

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the best poboy in LA is teh darrells special in Lake Charles, and those variables are what makes it great

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I will say that it ranks right up there with the best of 'whatever it actually is'?

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fair enough

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Yes, it does.

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then explain why it's so popular?

are you saying the most successful food companies are willingly losing money? that doesn't make sense

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aka is less of a cost than product.

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so in other words, is cheaper?

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It's a trade off people have made and it affects the food quality

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it affects the perception of quality

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actually "cooking" food the way people do at their home is rare indeed because people have bought into the can opener and scissors at their prep station as being a better answer than a knife and a cutting board.

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that is something completely different and is more of a product of changing demographics and individual economic realities than anything else

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It's flooded in jalapeno mayo and so I'd say most people who love it are probably also in love with Canes sauce

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and certainly not what constitutes the best RB Poboy in the state IMO.

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if there is one po boy that i have seen posted on this site (FB and OT) as being the best, it's the special

you obviously disagree, but the people have spoken. now, i know you think these people are lazy peons who wouldn't know taste if you poured creme frege down their throats, but it be what it be

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aka is less of a cost than product. It's a trade off people have made and it affects the food quality almost everywhere you go these days because actually "cooking" food the way people do at their home is rare indeed because people have bought into the can opener and scissors at their prep station as being a better answer than a knife and a cutting board.

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Dude not every chain restaurant is pouring stuff out of a can

You generalize way too much

And besides, there are some instances where canned stuff makes for a better ingredient than the fresh stuff. You'll even see guys like Bobby Flay using canned tomatoes because sometimes it makes more sense.

Isn't it widely known that a couple of the more revered roast beef poboys in NOLA use a lot of "low quality" prepackaged ingredients to make their roast beef?

These people aren't doing things the "honest" way according to Mike yet they're part of the epicenter of the food culture in New Orleans.

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I consider myself a foodie, and have no problem admitting there is a subset (mostly hipster douchebags) who don't want any yuppies hanging around their cool little speakeasy restaurant where only "people in the know" should be allowed to dine.

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Yep