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Started By
Message
re: Roast Beef Po-Boy in Baton Rouge
Posted on 2/16/14 at 2:57 pm to SammyTiger
Posted on 2/16/14 at 2:57 pm to SammyTiger
bullshite. I could blindfold your arse, drive to Hammond and back with you, tell you we'd gone to NOLA, feed you an Acme Roast Beef and you'd soil your pants in ecstasy .
2
Posted on 2/16/14 at 3:20 pm to OTIS2
quote:
feed you an Acme Roast Beef and you'd soil your pants in ecstasy .
Except that it would be like 2 oz of beef and cost $9.
Posted on 2/16/14 at 3:42 pm to OTIS2
quote:
bullshite. I could blindfold your arse, drive to Hammond and back with you, tell you we'd gone to NOLA, feed you an Acme Roast Beef and you'd soil your pants in ecstasy .
1. Hammond isn't Baton Rouge.
2. IF that is an ACME oyster house po boy i would know. Shits slop. 3. When you are trying to convince people that food is good, don't tell them it will make them involuntarily shite themselves.
Posted on 2/16/14 at 3:46 pm to SammyTiger
Lesson for the day: " Reading comprehension...it's not an abstract theory."
Posted on 2/16/14 at 4:17 pm to OTIS2
quote:
Lesson for the day: " Reading comprehension...it's not an abstract theory."
Sorry Hemingway, there is no way your sentence could have been misread. It was so intelligent and clear.
You still have shite for taste
Posted on 2/16/14 at 5:28 pm to SammyTiger
Attention New Orleans food snobs: I eat at Parkway a few times a month and it's similar to a few places in BR. Stop being so proud of a simple concept that can be replicated basically anywhere.
Posted on 2/16/14 at 5:33 pm to In The Know
quote:
Stop being so proud of a simple concept that can be replicated basically anywhere.
Yet rarely if ever is, which begs the question... Why not?
Posted on 2/16/14 at 5:47 pm to lsumailman61
How has no one mentioned Sammy's here yet. Best one in baton rouge. Not a fan of acme because too wet to manage. Capital city grille probably 2nd place
Posted on 2/16/14 at 5:54 pm to In The Know
quote:
Attention New Orleans food snobs: I eat at Parkway a few times a month and it's similar to a few places in BR. Stop being so proud of a simple concept that can be replicated basically anywhere.
Dear Little Brother City: Then get it right.
Posted on 2/16/14 at 6:12 pm to FultonReed
I am not a big fan of roast beef poboys, but more a pot roast style sandwich. I think the debris sandwich at Byronz is incredible.
Posted on 2/16/14 at 6:13 pm to lsumailman61
quote:
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.
That's how they do it at Dempsey's..?
They make like 4 roasts in the oven and use the slicer and then use the gravy from the meat.
The sliced beef sits in the gravy when it's on the line for serving.
This post was edited on 2/16/14 at 6:16 pm
Posted on 2/16/14 at 6:17 pm to LouisianaLady
quote:
That's how we do it at Dempsey's..?
I took what he was saying to be more of a debri Poboy versus Dempseys which is sliced. I can appreciate both when done well. Dempseys can do a pretty good one at times. Their cup and a Half doesn't hurt my feelings.
Posted on 2/16/14 at 6:20 pm to Mike da Tigah
Yeah, I just realized he was talking about the same thing I said I prefer. Oopsie
Posted on 2/16/14 at 6:42 pm to Mike da Tigah
quote:
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.
Interesting. I could definitely see the water being an issue. Slightly related, but I know Omar at Roma Pizza gets his dough shipped from New York because the water here doesn't produce the dough like he wants it to be. However, seems like one could adjust the water chemistry accordingly if it were an issue.
I'm curious if Gambino's makes po boy bread at their BR locations. If so, I'd like to try it, given their origin.
Posted on 2/16/14 at 6:44 pm to Mike da Tigah
quote:
Callandro's sells both Leidenheimer and Reisling, and Hi Nabor sells Reisling too.
I've gotten Reisling from Alexander's on multiple occasions.
I need to email the Leidenheimer people and find out what days they deliver to BR.
Posted on 2/16/14 at 6:57 pm to urinetrouble
quote:
Interesting. I could definitely see the water being an issue.
Sounded plausible to me as well. A good friend of mine had to make all the hush puppies for Ralph and Kacoo's some years ago in BR when the Olinde's owned it because of the water issue here being the thing which kept it consistent.
I think the burlap couches are being reused as well, and from what I'm told it has a lot to do with the texture, as I'm sure the steam does coming obviously from New Orleans water in addition to the water in the recipe itself.
Posted on 2/16/14 at 7:21 pm to In The Know
quote:I'm not in the "everything in BR sucks crowd", but I haven't had RB that comes anywhere near the top places in New Orleans. Where you rank Parkview's traditional RB is up to you, but R&O's, Bear's, Parkway surf & turf, Guy's, & Yang's all dump on BR RB.
Attention New Orleans food snobs: I eat at Parkway a few times a month and it's similar to a few places in BR. Stop being so proud of a simple concept that can be replicated basically anywhere.
This post was edited on 2/16/14 at 7:21 pm
Posted on 2/16/14 at 7:24 pm to Louie T
quote:
Guy's
Money
Posted on 2/16/14 at 8:57 pm to FultonReed
Dempseys is legit
Posted on 2/16/14 at 9:01 pm to FultonReed
Seems btr is more of a French dip than roast beef poboy city. That said, capital city grill has a damp good French dip. My go to for roast beef poboys is Acme.
This post was edited on 2/16/14 at 9:07 pm
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