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Started By
Message
re: why can't baton rouge make roast beef poboys like new orleans
Posted on 11/1/12 at 1:55 pm to TigerWise
Posted on 11/1/12 at 1:55 pm to TigerWise
Some people in Baton Rouge don't like New Orleans french bread. I learned that first hand. They like the softer hoagie style bread. One thing that helps with the bread is toasting it with butter. It makes it tear easier and taste better in my opinion.
I know people on here talk about New Orleans style like it is some mythical style that can only be duplicated in New Orleans. The only difference is the bread and the sandwich being overstuffed. Leidenheimer delivers fresh bread to Baton Rouge and you can get frozen variations (from other N.O. french bread makers) from food distributors.
I know people on here talk about New Orleans style like it is some mythical style that can only be duplicated in New Orleans. The only difference is the bread and the sandwich being overstuffed. Leidenheimer delivers fresh bread to Baton Rouge and you can get frozen variations (from other N.O. french bread makers) from food distributors.
1
Posted on 11/1/12 at 2:04 pm to JasonL79
quote:
I know people on here talk about New Orleans style like it is some mythical style that can only be duplicated in New Orleans
That the OP's point. Why is something as simple as a RB sandwich so hard to duplicate? It's not some sort of NOLA unicorn.
And far as the bread goes its not all hard bread at every shop. I can take you to the 4 closetest shops to my office and they all have different style bread. I dont see the bread being the problem with most of the bad RB poboys as much as the meat and gravy.
Posted on 11/1/12 at 2:08 pm to TigerWise
As I said, the air in NOLA makes poboys taste better.
Posted on 11/1/12 at 2:09 pm to TigerWise
quote:
Why is something as simple as a RB sandwich so hard to duplicate?
Because almost no place wants to take the time/effort to cook a roast themselves and make their own gravy.
I agree with you, in that it is not rocket science.
Posted on 11/1/12 at 2:10 pm to TigerWise
quote:
That the OP's point. Why is something as simple as a RB sandwich so hard to duplicate? It's not some sort of NOLA unicorn.
I agree. It's just what people are used to up there and what the customers demand.
quote:
And far as the bread goes its not all hard bread at every shop. I can take you to the 4 closetest shops to my office and they all have different style bread.
A big part of New Orleans french bread is gettin it delivered every day or every other day at the least and also taking care of it and rotating the bread right. The bread will get hard after 2 days. Even after one day it will taste a little different. With that said, there are places in New Orleans/Metairie/Westbank that still screw this up. You really have to be on top of the bread situation to have good poboys.
Posted on 11/1/12 at 3:09 pm to LSUdm21
We don't sell gravy it's au jus there's a difference. If your oysters were over cooked someone somebody broke a cardinal rule in our kitchen.
I wasn't trying to self pimp honestly. I read the board a good deal and felt I had some insight into th op's question. Honestly I think it's about what youre used to. All you folks from New Orleans act like everything there is so much better. I don't think it's necessarily true.
What you like is what you like.
I wasn't trying to self pimp honestly. I read the board a good deal and felt I had some insight into th op's question. Honestly I think it's about what youre used to. All you folks from New Orleans act like everything there is so much better. I don't think it's necessarily true.
What you like is what you like.
Posted on 11/1/12 at 3:29 pm to BigJake
quote:
We don't sell gravy it's au jus there's a difference.
You sell salty, pre-made broth brah.
quote:
If your oysters were over cooked someone somebody broke a cardinal rule in our kitchen.
Wife tried it twice and both times the oysters were small and hard. The very opposite of what an oyster po-boy should be.
quote:
I wasn't trying to self pimp honestly
It's exactly what you were doing.
quote:
I read the board a good deal and felt I had some insight into th op's question. Honestly I think it's about what youre used to. All you folks from New Orleans act like everything there is so much better. I don't think it's necessarily true.
Here's where the truth comes out. Just face it man, when it comes to po-boys, Baton Rouge isn't even in the same stratosphere with NOLA. I can get a better po-boy from a gas station down there then I can get anywhere up here.
quote:
What you like is what you like.
And that's a sloppy NOLA po-boy. Not this. THIS is just a sandwich.
THIS is a roast beef po-boy.
Posted on 11/1/12 at 3:39 pm to LSUdm21
Then I guess you can fill up with gas next time you want a roast beef and drive to NOLA.
Posted on 11/1/12 at 3:45 pm to BigJake
no love for Juneau's?
This post was edited on 11/1/12 at 3:46 pm
Posted on 11/1/12 at 3:50 pm to BigJake
quote:
Then I guess you can fill up with gas next time you want a roast beef and drive to NOLA.
Good attitude. I'm fortunate enough to know how to cook my own so I'm good. Maybe I'll stop buy one day and show you how to properly cook & dress a roast beef.
Posted on 11/1/12 at 3:59 pm to LSUdm21
Come see me anytime I'll buy you a beer.
Posted on 11/1/12 at 4:05 pm to BigJake
quote:
Come see me anytime I'll buy you a beer.
I like you man. You seem like good peeps. Just be careful running up in here with crazy statements like NOLA people tell you your pre-packaged roast beef tastes better than anything they've had in NOLA. And maybe leave the butt hurt NOLA comments out next time too. It makes you look kind of petty and childish. 
Posted on 11/1/12 at 4:23 pm to LSUdm21
Ok let me answer the op's question this way. The reason no one in BR make the roast beef poboys y'all are used to is because the market here doesn't dictate that type of sandwich. People are accustomed to something different.
The comment I made about new orleanians enjoying our poboys are real more than a handful of folks have said that to us. It's not the same as New Orleans, we aren't in New Orleans.
I enjoy the conversation I have passion about it. I mean it about coming by I'd love to continue talking with you about it.
P.S. if I come across as petty or childish it may be because I'm a little of both. Or maybe it's because you believe your opinion to be absolute and I don't.
The comment I made about new orleanians enjoying our poboys are real more than a handful of folks have said that to us. It's not the same as New Orleans, we aren't in New Orleans.
I enjoy the conversation I have passion about it. I mean it about coming by I'd love to continue talking with you about it.
P.S. if I come across as petty or childish it may be because I'm a little of both. Or maybe it's because you believe your opinion to be absolute and I don't.
Posted on 11/1/12 at 4:29 pm to Politiceaux
quote:
quote: I've read that the owner of Pocorellos can be quite sour, is that still true?
He has honestly been nothing but very friendly to me every time I've been there.
Me too. Guess he can size you up by looks. Ill slap a knot on that ole boys head if he disrespects me while patronizing his establishment.
LOL. Just kidding. Never had a problem there. Great food. My fave is the sausage poboy with provolone. Never tried the RB poboy there.
Posted on 11/1/12 at 4:36 pm to BigJake
quote:
The reason no one in BR make the roast beef poboys y'all are used to is because the market here doesn't dictate that type of sandwich. People are accustomed to something different.
That sounds like a cop out to me.
Cook your own damn roast beef, son.
Posted on 11/1/12 at 4:44 pm to Y.A. Tittle
Years ago my dad did cook his own roast. He switched to something different and it was a hit. So it's not a cop out, it's giving your customer base what they want.
Posted on 11/1/12 at 4:47 pm to BigJake
Are we talking about Baton Rouge or some city in the mid west? I find it hard to believe BR demands deli meat and can gravy.
Posted on 11/1/12 at 4:50 pm to BigJake
quote:
BigJake
I like your style man.... Don't let the haters get you down......
It's a rough crowd in here sometimes......
Posted on 11/1/12 at 4:52 pm to pochejp
quote:
Me too. Guess he can size you up by looks. Ill slap a knot on that ole boys head if he disrespects me while patronizing his establishment.
LOL. Just kidding. Never had a problem there. Great food. My fave is the sausage poboy with provolone. Never tried the RB poboy there.
This is exactly what happens... To the guys that get bad service.... You must be giving off the bad vibes..... Leave the affliction gear at home next time.....
Pokie is good people... You just have to know what to expect and how to handle him......
Posted on 11/1/12 at 5:18 pm to BayouBengal504
quote:
tracey's makes a good one
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