re: Po Boy advice

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When I say soft bread I am referring to not crunchy or tough to tear apart

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You are giving a good description of a bun or a roll.

So, bread that isn't stale. Bread can still have a crust and be soft in the middle. Bunch of NO, food snob, commies...

You may call them whatever you like if you don't care whether you're right or wrong, but poboys/po boys/poor boys/po-boys were created IN New Orleans. They are made with light crisp French bread. Sandwiches served on any other type of bread are quite simply not poboys/po boys/poor boys/po-boys. It is not communist, snobby or just a New Orleans thing to have the intelligence and knowledge to properly identify a New Orleans created dish.

Some folks believe "New Orleans style bbq shrimp" are boiled shrimp topped with bottled bbq sauce. I've seen that on several menus in other states. Guess that's accurate too, right?

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So, bread that isn't stale. Bread can still have a crust and be soft in the middle. Bunch of NO, food snob, commies...

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You just explained exactly what NO French Bread is. Its never stale. Its crunchy on the outside and soft on the inside. If you want meat on a hotdog bun thats great but its not a po-boy.. Whats is the big fricking deal? I dont go to Subway and call what they give me a Po-Boy and they dont try to lie to me and tell me its one either. So whats the difference between a sandwich from subway and one of these places in BR that serve meat on soft rolls? Hell Po-Boy Express does not even serve it on french bread. Its the EXACT same rolls you buy at the grocery store called Hoagie rolls.

Try Acme Oyster.

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All I'm saying is people like different things. Which is what makes food great and what makes this state great

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I dont see where this has any basis on this topic? This is of course true.. If you like a sandwich on a soft roll then nobody is going to argue with your taste. But it is simply NOT a po-boy you are eating. If the place is called New Orleans po-boys then it should try and make a New Orleans po-boy. Otherwise its no different than having gumbo in Dallas. They may call it gumbo but its really not and tastes like shite. But Im sure someone that doesnt know any better likes it.

I dont get the argument.. NOLA INVENTED this dish just like it invented Banana's Foster or the Muff. Why is it OK to require a muffaletta to be on that style bread but to say a po-boy must be on light crispy crust soft interior french bread is snobby? Why is it ok for Banana's Foster to be made with rum and banana liquor, banana's but people in NOLA have no say on what defines a Po-boy?

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So what your saying is that when someone in New Orleans serves Jamabalaya with Tomato's... Its really NOT Jamabalya they are serving..

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That would be Creole Jambalaya not to be confused with the Cajun brown version.

Tell ya what why dont we call them New Orleans Po-Boys and Baton Rouge Po-Boys. Its seems like BR is the only city I have lived in in this state where people cant grasp the difference between a Submarine sandwich and a po-boy. Where you use roast beef and NOT Manda's fine meats.

As for Jambalaya I dont believe either try to claim that there is only one version.. There is Cajun Jambalaya and there is Creole Jambalaya. Just as there is NY style Pizza and Chicago style pizza. But I am STILL FULLY against a place calling itself New Orleans Po-Boys or having NO Poboy on the menu and serving it on a Hoagie roll!

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nastier than the iridescent sheen on that sliced Manda's "deli" roast beef

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What is that?? I cant think of any other meat where I have seen the colors of the rainbow.

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I cant think of any other meat where I have seen the colors of the rainbow.

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I'm glad to see, I'm not the only one who's noticed that.

As to what it is, I have no idea, only that I avoid it any chance I get, and will immediately swear off a place that tries to pass off that nastiness on a poboy. (Unfortunately, it's not that all uncommon to run across it in the NO area.)