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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 5:29 pm to LSUAfro
Posted on 11/1/12 at 5:29 pm to LSUAfro
quote:
Posted by LSUAfro As I said, the air in NOLA makes poboys taste better.
The air in the cess pool makes nothing taste better. All in your heads.
BR has the same humidity. Nasty smells too but just different source.
0
Posted on 11/1/12 at 5:31 pm to BigJake
I know your dad. He was a year behind me in high school. Your dad used to go to softball games.
Posted on 11/1/12 at 6:43 pm to Burt Reynolds
There isn't a restaurant in New Orleans buying beef on the bone and very few chopping and putting in the oven.
Have you ever seen Parasols and Tracey's cook their roast? They both boil it. And both add gravy mix and beef base to build their gravy. I love them all but they aren't sitting in the kitchen like artisans creating this thing.
And the best one to me is in Gretna in the old gas station. It's a chuck roast.
And there are good ones in New Orlenas and there are plenty of crappy ones too.
Have you ever seen Parasols and Tracey's cook their roast? They both boil it. And both add gravy mix and beef base to build their gravy. I love them all but they aren't sitting in the kitchen like artisans creating this thing.
And the best one to me is in Gretna in the old gas station. It's a chuck roast.
And there are good ones in New Orlenas and there are plenty of crappy ones too.
Posted on 11/1/12 at 7:48 pm to Martini
quote:
There isn't a restaurant in New Orleans buying beef on the bone and very few chopping and putting in the oven.
I know a lot that cook their own roast beef. Not sure why bone in would make a difference.
quote:
Have you ever seen Parasols and Tracey's cook their roast? They both boil it. And both add gravy mix and beef base to build their gravy.
They may boil it but they finish it off in an oven for an hour or so. I've used similar recipes at my place and it still takes 3-4 hours to cook (1-1.5 hours boiling and around an hour in the oven) and make the gravy. It's a lot harder than buying pre-sliced roast beef.
Posted on 11/1/12 at 7:54 pm to JasonL79
Parasols was always stove top only. Never in the oven. And as far as I know, Tracey's is the same. Don't get me wrong, I love em, but like I said its not really an art. I brown a chuck roast that has been salt and peppered and dusted in flour on all sides then add water to the top, cover and put in a 350 oven for three hours. That's about it. Skim a bit of the fat, adjust seasonings, add a bit of flour if you like a thicker gravy or garlic if you prefer and slice or pull. Done.
Posted on 11/1/12 at 8:03 pm to Martini
Or you could just open the deli meat package and mix it with can gravy, heat in the microwave.
Posted on 11/1/12 at 8:11 pm to BigJake
quote:
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.
Yeah, it's just MY opinion that NOLA po-boys are far superior to anything BR has to offer. If your customers dictate that you use deli meat and it's "natural" juice then go nuts man. That still doesn't change the fact that those ingredients don't compare with the good RB po-boys in NOLA. Posted on 11/1/12 at 8:14 pm to LSUdm21
Frozen Indonesian shrimp for the shrimp poboys ?
Posted on 11/1/12 at 8:16 pm to Martini
quote:
Parasols was always stove top only. Never in the oven.
Check this video out. It shows something different.
Parasol's Roast Beef Video
Posted on 11/1/12 at 8:18 pm to Martini
quote:
Have you ever seen Parasols and Tracey's cook their roast? They both boil it. And both add gravy mix and beef base to build their gravy.
Parasol's made one of the Travel Channel food shows last year. They made their gravy with white flour and the magic of Kitchen Bouquet.
Posted on 11/1/12 at 8:19 pm to LSUdm21
Dude you can get a good roast beef po boy in New Orleans. You can get a good roast beef po boy in Baton Rouge. And you can get plenty of crappy ones in both places as well. You can get off your high horse.
Posted on 11/1/12 at 8:22 pm to Martini
You can without a doubt get a crappy RB poboy in NOLA.
Posted on 11/1/12 at 8:28 pm to TigerWise
quote:
You can without a doubt get a crappy RB poboy in NOLA.
Yes you can. I had a good one from Koz's today for lunch.
Posted on 11/1/12 at 8:54 pm to avondale88
Yep with the ridiculous wolf hat and the whistle.
Martini I am glad to see someone gets it.
Martini I am glad to see someone gets it.
Posted on 11/1/12 at 9:39 pm to Martini
Where's the best place to get a manda RB in Nola?
Posted on 11/1/12 at 9:44 pm to GynoSandberg
I imagine every Danny and Clyde's would be a good start.
Posted on 11/1/12 at 9:45 pm to Martini
Posted on 11/1/12 at 9:53 pm to GynoSandberg
Oh lawd. You easily amused.
Posted on 11/1/12 at 9:53 pm to GynoSandberg
New Orleans cuisine seems to make BR residents mad.
Posted on 11/2/12 at 5:54 am to Louie T
No it doesn't dumbass. I eat in New Orleans three times a week for the last thirty years. I know what they have and I appreciate it every bit of it. But to act like every time I want a good po boy I have to drive to New Orleans and can stop on every corner gas station for anything better than BR is just someone showing a serious lack of intelligence. Although on this site I don't know why I would be surprised.
Acme has very good po boys but I'm sure you will toss the argument " and they are originally from New Orleans" Well, I can cook the hell out of a baked potato but my family came here from Ireland in the 1780's so people in BR can't bake a potato.
And Jason I turn my back and that dude pulled that boiled cauldron and snuck it in the damn oven.
Acme has very good po boys but I'm sure you will toss the argument " and they are originally from New Orleans" Well, I can cook the hell out of a baked potato but my family came here from Ireland in the 1780's so people in BR can't bake a potato.
And Jason I turn my back and that dude pulled that boiled cauldron and snuck it in the damn oven.
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