- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Posted on 3/16/16 at 2:52 pm to sjmabry
quote:
a bottle of Woo Wee
I had some leftover boiled shrimp. But them on a bed of spinach with some peppers and Wow Wee for lunch. It was delicious.
Posted on 3/16/16 at 2:54 pm to Skillet
3 parts mayo to 1 part ketchup, plus a teaspoon(ish) of horseradish, a couple of shakes of Worcestershire, stir and then taste it. Might need some Tabasco or sriracha, maybe a little Tony's.
Posted on 3/16/16 at 3:06 pm to Darla Hood
Thanks
Sounds easy enough. I will give it a try...I'm tired of the remoulade dressing.
Sounds easy enough. I will give it a try...I'm tired of the remoulade dressing.
Posted on 3/16/16 at 3:09 pm to Darla Hood
That sounds good for a ahrimp, crab or crawfish salad. I have an addiction to West Indies salad for crab, though.
Posted on 3/16/16 at 5:06 pm to Skillet
quote:apricot jam, horseradish, lemon juice, touch of water, salt, pepper
but not awesome crab cakes and am looking for a dip other than remoulade dressing for them....
Posted on 3/16/16 at 5:48 pm to Skillet
quote:
but not awesome crab cakes and am looking for a dip other than remoulade dressing for them.
I like a buerre blanc or a hollandaise sometimes, with orange, lemon or lime zest depending on how I seasoned the cakes. Also like buerre blanc with capers or lemon butter caper sauce. You can top the cakes with a mango or other fruit salsa or relish and leave it at that or add a little of some sauce over that.
Jalapenos in the mix work also. I know I've made some other sauces, but I can't think of them right now.
Posted on 3/16/16 at 8:24 pm to Honky Lips
Here's the problem, honky ...
... you ain't on the bayou no mo, baw.
You moved to Mandeville, and seem to get around the metro New Orleans area pretty well. But then on more than one occasion now, you're trying to apply Houma standards to New Orleans, and then insinuate that we're somehow nuts because New Orleans doesn't do things the same ... as if Houma is the center of the culinary universe.
Not to say that New Orleans IS the center of the universe, but it's a little asinine to question authenticity of something like a po-boy and assert that New Orleans culture is irrelevant as it pertains to something that New Orleans created.
Now go get your fuggin' shine box ... and keep dippin' your crawfish in Cane's sauce.
... you ain't on the bayou no mo, baw.
You moved to Mandeville, and seem to get around the metro New Orleans area pretty well. But then on more than one occasion now, you're trying to apply Houma standards to New Orleans, and then insinuate that we're somehow nuts because New Orleans doesn't do things the same ... as if Houma is the center of the culinary universe.
Not to say that New Orleans IS the center of the universe, but it's a little asinine to question authenticity of something like a po-boy and assert that New Orleans culture is irrelevant as it pertains to something that New Orleans created.
Now go get your fuggin' shine box ... and keep dippin' your crawfish in Cane's sauce.
Posted on 3/16/16 at 9:54 pm to unclebuck504
Poboy was created by 2 brothers from lafourche parish. Houmas next door neighbor. when it comes to crawfish that area is definitely more the 'center of the universe' than New Orleans.
Posted on 3/16/16 at 10:01 pm to unclebuck504
quote:
Here's the problem, honky .... you ain't on the bayou no mo, baw.
Now get your fuggin' shoe box ... and keep dippin' your crawfish in Cane's sauce.
Posted on 3/16/16 at 10:57 pm to Lester Earl
I used to never, but later on in-laws had it around and liked it. I don't need it and even if it's there I use it some, sometimes am too busy eating to bother, but I still like it okay.
Posted on 3/17/16 at 8:22 am to Boomshockalocka
quote:
Poboy was created by 2 brothers from lafourche parish.
Correct, Raceland specifically. One of my best friends married the great-grand daughter of the inventors. He has the recipe for the original roast beef that was used to make the first "Poor Boy" sandwhich.
Posted on 3/17/16 at 9:14 am to CHEDBALLZ
quote:Link?
Poboy was created by 2 brothers from lafourche parish.
Posted on 3/17/16 at 9:21 am to Stadium Rat
i make a good dipping sauce for crab and shrimp which consists of mayo ketchup onion lemon worcestershire salt pepper.
never for crawfish though
never for crawfish though
This post was edited on 3/17/16 at 9:22 am
Posted on 3/17/16 at 9:22 am to Stadium Rat
Posted on 3/17/16 at 9:23 am to Stadium Rat
Po Boy fest Website LINK
From Leidenheimer bread website
LINK
quote:
As with many culinary innovations, the poor boy has attracted many legends regarding its origins. However, documentary evidence confirms that your grandparents' stories about one particular restaurant were right. Excerpt from Streetcar Stories documentary with info and interviews about the history of the Po-Boy [1min 45sec]. View longer excerpt covering the entire transit strike [13min 30sec] Bennie and Clovis Martin left their Raceland, Louisiana, home in the Acadiana region in the mid-1910s for New Orleans. Both worked as streetcar conductors until they opened Martin Brothers' Coffee Stand and Restaurant in the French Market in 1922. The years they had spent working as streetcar operators and members of the street railway employees' union would eventually lead to their hole-in-the-wall coffee stand becoming the birthplace of the poor boy sandwich.
From Leidenheimer bread website
LINK
quote:
During the early years of the 20th century, two brothers, Benny and Clovis Martin, migrated to New Orleans from rural Raceland, Louisiana. When the Martins first reached the city, they found employment as streetcar conductors. Later, they opened a sandwich shop near the French Market and made a culinary discovery: if they concocted sandwiches out of the traditional loaf of French bread, with its tapered ends, the resulting sandwiches would vary in size. The solution was relatively simple: the modern, more or less symmetrical po-boy loaf, which could be cut into equal size sandwiches.
As for the name, during the late 1920's, the New Orleans streetcar conductors went on strike. The Martins vowed to feed their striking brethren for free. When one of the strikers entered their shop, the call went out: "Here comes anther po-boy!"
The ingredients that go on a po-boy are virtually limitless, depending on one's imagination: hot roast beef with gravy, ham and cheese (known in New Orleans as a "combination"), fried seafood (oysters, shrimp, softshell crabs, catfish), hot sausage, meatballs--even French fries. When the New Orleans po-boy is "dressed," the reference has nothing to do with fashion: "dressed" in New Orleans nomenclature means that lettuce, tomatoes, and mayonnaise are added. Po-boys are the great equalizers of New Orleans culture, consumed by workingmen, bankers, doctors, lawyers, musicians, Mardi Gras Indian chiefs, and Carnival Kings. What the finest po-boys have in common is bread baked by Leidenheimer, "Good to the last Crumb" since 1896.
This post was edited on 3/17/16 at 9:33 am
Posted on 3/17/16 at 9:24 am to Darla Hood
quote:
There are countless stories as to the origin of the term "po' boy". A popular local theory claims
So basically no one knows but a bunch of people want to take credit for it.
This post was edited on 3/17/16 at 10:08 am
Posted on 3/17/16 at 9:32 am to Boomshockalocka
quote:
when it comes to crawfish that area is definitely more the 'center of the universe' than New Orleans.
What makes Houma/Raceland the 'center of the universe' or more than New Orleans for crawfish?
Popular
Back to top
Follow TigerDroppings for LSU Football News