- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- 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
re: Roast Beef Po-Boy in Baton Rouge
Posted on 2/16/14 at 6:35 am to FultonReed
Posted on 2/16/14 at 6:35 am to FultonReed
Not a fan of the processed roast beef. When I was running a kitchen in BR my roast beef sandwich was cooked in house and gravy was made from the juices of the meat. I suppose it's closer to pot roast but I still can't palate the processed stuff.
3
Posted on 2/16/14 at 7:39 am to lsumailman61
quote:
When I was running a kitchen in BR my roast beef sandwich was cooked in house and gravy was made from the juices of the meat.
This is the only acceptable way.
It's sad that there are places out there that are throwing some manda sliced roast beef with canned gravy on bread.
Posted on 2/16/14 at 7:52 am to notiger1997
quote:
This is the only acceptable way.
If only that were true here. You're right, but that goes a long way in explaining why a good roast beef sandwich is hard to come by in BR. That and silly excuses for real French bread. If you're lucky, you may get Poupart's, and I seriously can't name one RB or Shrimp Poboy with Reising's or Leidenheimer. IMO, the combination of that and execution is what makes it top notch.
Posted on 2/16/14 at 7:56 am to notiger1997
quote:
quote: When I was running a kitchen in BR my roast beef sandwich was cooked in house and gravy was made from the juices of the meat.
Yup, that's what I want. I went to some place near drusilla/ Jefferson but can't think of the name... Oh, the best on town. It was "pot roast" style, but the bottom of my shoe had more taste. I like it like this b/c while growing up its what I did with the left over pot roast for lunch.... Make a sammich. It puts me in a good place, reminds me of my mom and how good of a woman she was before she passed away.
So, I don't want to be disappointed by another shitty subway sandwich with gravy!
For the record.... Johnny Marcelo's poboys/sandwiches are fricking terrible. Went on Thursday, got the chickens parm... Got 5 fries, a fried chicken breast, a teaspoon of sauce with some sprinkled shredded mozzarella. To top that off, the sandwich was 8.99 and I got a coke... Somehow = to &15 and some change... I didn't ask, just left. They lost at least an office full of people from going back.
Posted on 2/16/14 at 9:26 am to Mike da Tigah
quote:
That and silly excuses for real French bread. If you're lucky, you may get Poupart's, and I seriously can't name one RB or Shrimp Poboy with Reising's or Leidenheimer.
Are there no local sources in BR for "real" french bread??
Posted on 2/16/14 at 9:54 am to Mike da Tigah
I haven't had one in a few years, but I believe Acme uses a "real" poboy bread for their product. You should go there.
Posted on 2/16/14 at 10:10 am to Mike da Tigah
I was using Gambinos French bread. The outside is not as crusty as Leidenheimer but the inside absorbed the gravy and the outside was still crisp.
Posted on 2/16/14 at 10:25 am to tigersmanager
I love Pocorellos - the right bread toasted and good tasting beef. However very little to no gravy. I do Need to try Acme 's. I have been in BR for over 30 years and still can't find a great comparable to NOLa RB poboy. Makes to trips back to NOLA more worth while.
Posted on 2/16/14 at 10:37 am to urinetrouble
quote:
Are there no local sources in BR for "real" french bread??
Kinda hard to top it IMO, and if they're doing it better than you can, you source their bread as far as I'm concerned. BR French bread for the most part seems to be softer, sweeter, and quite a different texture from NOLA French bread, and a little more like Italian bread than French bread or that which spun from the French Baguette. From what I've been able to gather from people in that business is that it has a lot to do with being grandfathered into that which is banned by the FDA in the burlap couches used over and over to make their breads, a more traditional method, and I'm sure the water has a lot to do with that as well.
Posted on 2/16/14 at 12:38 pm to Mike da Tigah
I buy Reising's all the time at Winn Dixie on Lee and Burbank. There are plenty of restaurants that use Leidenheimer's in BR.
Posted on 2/16/14 at 12:39 pm to LSUBCILUVTHEM
Acme makes a pretty good RB poboy. I've given up on them as basically a tourist trap though.
I guess when your options are limited, you could do a lot worse than their charbroiled oysters, poboy and gumbo.
I guess when your options are limited, you could do a lot worse than their charbroiled oysters, poboy and gumbo.
This post was edited on 2/16/14 at 3:21 pm
Posted on 2/16/14 at 12:51 pm to puse01
quote:Don't bring no truth up in here! This is a "piss and moan" thread woven by the masters. Get in line!
puse01
This post was edited on 2/16/14 at 12:54 pm
Posted on 2/16/14 at 2:12 pm to OTIS2
Just picked up a shrimp poboy at George's under the Perkins Road overpass. I looked on the wall, and look what I see....
Posted on 2/16/14 at 2:12 pm to puse01
quote:
There are plenty of restaurants that use Leidenheimer's in BR.
Name one, because I can't, not as an element of a RB Poboy,
Posted on 2/16/14 at 2:13 pm to Mike da Tigah
See above.....ever heard of George's? It's not the most famous poboy place in BR or anything.....
Posted on 2/16/14 at 2:14 pm to puse01
quote:
picked up a shrimp poboy at George's under the Perkins Road overpass. I looked on the wall, and look what I see....
Won't go.
This post was edited on 2/16/14 at 2:15 pm
Posted on 2/16/14 at 2:15 pm to puse01
quote:
See above.....ever heard of George's? It's not the most famous poboy place in BR or anything.....
You're right. It isn't.
Awfully dry
Now, if you could combine Rocco's old RB they started out making and George's use of good French bread, you might have a good RB Poboy. Good tomatoes would help too.
This post was edited on 2/16/14 at 2:24 pm
Posted on 2/16/14 at 2:25 pm to urinetrouble
quote:
Are there no local sources in BR for "real" french bread??
Calvin's sells Leidenheimer. Maybe Reising's as well. A good substitute is Poupart's also sold as Calvin's.
Acme has pretty good poboys. The bread is right. I don't find it to be as touristy in BR as some folks claim. I'm not crazy about some of the food, but you can get decent seafood there.
I think Galatoire's Bistro serves shrimp and oyster poboys at lunch with good French bread. Saw some going by when I was there last. The patio is a nice place on a pretty day like today.
Posted on 2/16/14 at 2:26 pm to Gris Gris
Callandro's sells both Leidenheimer and Reisling, and Hi Nabor sells Reisling too.
Posted on 2/16/14 at 2:52 pm to FultonReed
Feel ya brother, been trying them everywhere i go for probably the same amount of time. Nothin'
They just don't have a concept of it. it is just a roast beef sandwich to these people
They just don't have a concept of it. it is just a roast beef sandwich to these people
Page 2 of 4
Popular
Back to top
Follow TigerDroppings for LSU Football News