Because of the Superbowl they have been doing a special this week for
New Orleans. Yesterday there was a thing about Po-Boys (sandwiches).
I've heard of them, but never had one. After seeing that tv special,
I've got the urge. They look a lot like Submarine Sandwiches, so I kind
of wonder if it's just another name for almost the same thing.

They said the originals were mostly gravy and a little meat scraps on a
a special bread looking like a submarine sandwich bun, but they said the
bread is unique to New Orleans. I guess all cooks have their secrets,
but I bet someone has a recipe. That's what I'd like to find. Thye
were originally called Poor-Boys, because they contained little solid
fillings.

The part I found a little screwed up, is that they are now made by
trained chefs with all kinds of fancy ingredients. I'm sure they're
good, but I'm looking more for the original recipe.

Doing some web searching, I did not find any recipe for the bread, but
did find lots of fillings that are all complicated and fancy. I'm not
much of a cook, so they may not be as complicated as they seem, but I
still dont think they are what they began as.

Anyone have anything to add or recipes for the traditional or original
Po-Boys? And the bread recipe?

I doubt I'll ever get to New Orleans, but I would like to try the
sandwich or something close to it. Then again, maybe those Sub
Sandwiches I've eaten are about the same thing???

> wrote in message
...
> Because of the Superbowl they have been doing a special this week for
> New Orleans. Yesterday there was a thing about Po-Boys (sandwiches).
> I've heard of them, but never had one. After seeing that tv special,
> I've got the urge. They look a lot like Submarine Sandwiches, so I kind
> of wonder if it's just another name for almost the same thing.
>
> They said the originals were mostly gravy and a little meat scraps on a
> a special bread looking like a submarine sandwich bun, but they said the
> bread is unique to New Orleans. I guess all cooks have their secrets,
> but I bet someone has a recipe. That's what I'd like to find. Thye
> were originally called Poor-Boys, because they contained little solid
> fillings.
>
> The part I found a little screwed up, is that they are now made by
> trained chefs with all kinds of fancy ingredients. I'm sure they're
> good, but I'm looking more for the original recipe.
>
> Doing some web searching, I did not find any recipe for the bread, but
> did find lots of fillings that are all complicated and fancy. I'm not
> much of a cook, so they may not be as complicated as they seem, but I
> still dont think they are what they began as.
>
> Anyone have anything to add or recipes for the traditional or original
> Po-Boys? And the bread recipe?
>
> I doubt I'll ever get to New Orleans, but I would like to try the
> sandwich or something close to it. Then again, maybe those Sub
> Sandwiches I've eaten are about the same thing???

I've only ever had the frozen ones. Not sure they still make those. They
seemed like bologna and American cheese. But they were cheap.

>> Anyone have anything to add or recipes for the traditional or original
>> Po-Boys? And the bread recipe?
>
> As mentioned in that TV show, the thing that really makes a Po' Boy is
> the bread and it is unlikely you'll be able to buy an equivalent. That
> said, there is a recipe online that can help you with the rest of the
> sandwich, then you can try bread from various bakeries (probably not
> supermarkets). For this recipe, and any NOLa recipe copycats, see the
> NOLa Cuisine blog.
You're getting it right. We're having po'boys today. French bread from New
Orleans with crab, good mayonnaise and Chachere's or Tabasco. Some will
want cheese included, some not. The resident alien (from north Mississippi
who doesn't know any better) will put catsup on his. My discovery in
preparing the crab just right is a little bit of nutmeg. Never understood
what nutmeg does for seafood but it is the difference between pretty good
and wow. Polly

On Fri, 01 Feb 2013 06:16:03 -0600, wrote:

>Because of the Superbowl they have been doing a special this week for
>New Orleans. Yesterday there was a thing about Po-Boys (sandwiches).
>I've heard of them, but never had one. After seeing that tv special,
>I've got the urge. They look a lot like Submarine Sandwiches, so I kind
>of wonder if it's just another name for almost the same thing.
>
>They said the originals were mostly gravy and a little meat scraps on a
>a special bread looking like a submarine sandwich bun, but they said the
>bread is unique to New Orleans. I guess all cooks have their secrets,
>but I bet someone has a recipe. That's what I'd like to find. Thye
>were originally called Poor-Boys, because they contained little solid
>fillings.
>
>The part I found a little screwed up, is that they are now made by
>trained chefs with all kinds of fancy ingredients. I'm sure they're
>good, but I'm looking more for the original recipe.
>
>Doing some web searching, I did not find any recipe for the bread, but
>did find lots of fillings that are all complicated and fancy. I'm not
>much of a cook, so they may not be as complicated as they seem, but I
>still dont think they are what they began as.
>
>Anyone have anything to add or recipes for the traditional or original
>Po-Boys? And the bread recipe?
>
>I doubt I'll ever get to New Orleans, but I would like to try the
>sandwich or something close to it. Then again, maybe those Sub
>Sandwiches I've eaten are about the same thing???
>
The bread is special. I've never been able to duplicate it. It's a
little like a baguette on the inside with a very thin, crispy outside.
Sub bread isn't going to do it.
Janet US

On Feb 1, 6:44*am, Janet Bostwick > wrote:
> On Fri, 01 Feb 2013 06:16:03 -0600, wrote:
> >Because of the Superbowl they have been doing a special this week for
> >New Orleans. *Yesterday there was a thing about Po-Boys (sandwiches).
> >I've heard of them, but never had one. *After seeing that tv special,
> >I've got the urge. *They look a lot like Submarine Sandwiches, so I kind
> >of wonder if it's just another name for almost the same thing.
>
> >They said the originals were mostly gravy and a little meat scraps on a
> >a special bread looking like a submarine sandwich bun, but they said the
> >bread is unique to New Orleans. *I guess all cooks have their secrets,
> >but I bet someone has a recipe. *That's what I'd like to find. *Thye
> >were originally called Poor-Boys, because they contained little solid
> >fillings.
>
> >The part I found a little screwed up, is that they are now made by
> >trained chefs with all kinds of fancy ingredients. *I'm sure they're
> >good, but I'm looking more for the original recipe.
>
> >Doing some web searching, I did not find any recipe for the bread, but
> >did find lots of fillings that are all complicated and fancy. *I'm not
> >much of a cook, so they may not be as complicated as they seem, but I
> >still dont think they are what they began as.
>
> >Anyone have anything to add or recipes for the traditional or original
> >Po-Boys? *And the bread recipe?
>
> >I doubt I'll ever get to New Orleans, but I would like to try the
> >sandwich or something close to it. *Then again, maybe those Sub
> >Sandwiches I've eaten are about the same thing???
>
> The bread is special. *I've never been able to duplicate it. *It's a
> little like a baguette on the inside with a very thin, crispy outside.
> Sub bread isn't going to do it.
> Janet US

This is THE po-boy loaf. I've never had bread like it since I moved
away from New Orleans to the PNW.
It's a good site for recipes as well.

On Feb 1, 4:16*am, wrote:
> Because of the Superbowl they have been doing a special this week for
> New Orleans. *Yesterday there was a thing about Po-Boys (sandwiches).
> I've heard of them, but never had one. *After seeing that tv special,
> I've got the urge. *They look a lot like Submarine Sandwiches, so I kind
> of wonder if it's just another name for almost the same thing.
>
> They said the originals were mostly gravy and a little meat scraps on a
> a special bread looking like a submarine sandwich bun, but they said the
> bread is unique to New Orleans. *I guess all cooks have their secrets,
> but I bet someone has a recipe. *That's what I'd like to find. *Thye
> were originally called Poor-Boys, because they contained little solid
> fillings.
>
> The part I found a little screwed up, is that they are now made by
> trained chefs with all kinds of fancy ingredients. *I'm sure they're
> good, but I'm looking more for the original recipe.
>
> Doing some web searching, I did not find any recipe for the bread, but
> did find lots of fillings that are all complicated and fancy. *I'm not
> much of a cook, so they may not be as complicated as they seem, but I
> still dont think they are what they began as.
>
> Anyone have anything to add or recipes for the traditional or original
> Po-Boys? *And the bread recipe?
>
> I doubt I'll ever get to New Orleans, but I would like to try the
> sandwich or something close to it. *Then again, maybe those Sub
> Sandwiches I've eaten are about the same thing???

Here's the actual history of the po-boy.

http://www.leidenheimer.com/history_po.htm

On Fri, 1 Feb 2013 07:00:08 -0800 (PST), ImStillMags
> wrote:

>On Feb 1, 6:44*am, Janet Bostwick > wrote:
>> On Fri, 01 Feb 2013 06:16:03 -0600, wrote:
>> >Because of the Superbowl they have been doing a special this week for
>> >New Orleans. *Yesterday there was a thing about Po-Boys (sandwiches).
>> >I've heard of them, but never had one. *After seeing that tv special,
>> >I've got the urge. *They look a lot like Submarine Sandwiches, so I kind
>> >of wonder if it's just another name for almost the same thing.
>>
>> >They said the originals were mostly gravy and a little meat scraps on a
>> >a special bread looking like a submarine sandwich bun, but they said the
>> >bread is unique to New Orleans. *I guess all cooks have their secrets,
>> >but I bet someone has a recipe. *That's what I'd like to find. *Thye
>> >were originally called Poor-Boys, because they contained little solid
>> >fillings.
>>
>> >The part I found a little screwed up, is that they are now made by
>> >trained chefs with all kinds of fancy ingredients. *I'm sure they're
>> >good, but I'm looking more for the original recipe.
>>
>> >Doing some web searching, I did not find any recipe for the bread, but
>> >did find lots of fillings that are all complicated and fancy. *I'm not
>> >much of a cook, so they may not be as complicated as they seem, but I
>> >still dont think they are what they began as.
>>
>> >Anyone have anything to add or recipes for the traditional or original
>> >Po-Boys? *And the bread recipe?
>>
>> >I doubt I'll ever get to New Orleans, but I would like to try the
>> >sandwich or something close to it. *Then again, maybe those Sub
>> >Sandwiches I've eaten are about the same thing???
>>
>> The bread is special. *I've never been able to duplicate it. *It's a
>> little like a baguette on the inside with a very thin, crispy outside.
>> Sub bread isn't going to do it.
>> Janet US
>
>This is THE po-boy loaf. I've never had bread like it since I moved
>away from New Orleans to the PNW.
>It's a good site for recipes as well.

You stinker! Where's the link? Are you saying there is a recipe for
the bread?
Janet US

Janet wrote:

> The bread is special. I've never been able to duplicate it. It's a
> little like a baguette on the inside with a very thin, crispy outside. Sub
> bread isn't going to do it.

If you can find Cuban bread or Mexican bolillos, they might be closer to a
po'-boy roll.

Bob

On 2/1/2013 10:25 AM, Bob Terwilliger wrote:
> Janet wrote:
>
>> The bread is special. I've never been able to duplicate it. It's a
>> little like a baguette on the inside with a very thin, crispy
>> outside. Sub bread isn't going to do it.
>
> If you can find Cuban bread or Mexican bolillos, they might be closer
> to a po'-boy roll.
>
> Bob
Responding mainly to Janet. I wonder if the thin crispy baguette is
obtained by removing the central bread as is done for a Vietnamese Banh
Mi sandwich (which I much prefer to a Po Boy!)

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On Fri, 01 Feb 2013 10:36:10 -0500, James Silverton
> wrote:

> On 2/1/2013 10:25 AM, Bob Terwilliger wrote:
> > Janet wrote:
> >
> >> The bread is special. I've never been able to duplicate it. It's a
> >> little like a baguette on the inside with a very thin, crispy
> >> outside. Sub bread isn't going to do it.
> >
> > If you can find Cuban bread or Mexican bolillos, they might be closer
> > to a po'-boy roll.
> >
> > Bob
> Responding mainly to Janet. I wonder if the thin crispy baguette is
> obtained by removing the central bread as is done for a Vietnamese Banh
> Mi sandwich (which I much prefer to a Po Boy!)

http://www.simplyrecipes.com/recipes..._boy_sandwich/

She says: Do your utmost to find really good bread, with a crackling
crust and soft interior. Ideally you would use a French sandwich loaf,
like a baguette, but wider and about a foot long. Without good bread,
a po boy is pretty po’.

--
Food is an important part of a balanced diet.

"Bob Terwilliger" > wrote in message
eb.com...
> Janet wrote:
>
>> The bread is special. I've never been able to duplicate it. It's a
>> little like a baguette on the inside with a very thin, crispy outside.
>> Sub bread isn't going to do it.
>
> If you can find Cuban bread or Mexican bolillos, they might be closer to a
> po'-boy roll.
>
> Bob

How in the heck do you slice those things? I got Bolillos the other day and
instead of slicing, they squished. I wound up stuffing my thumbs in the
little slit I'd made and pulling them open.

"James Silverton" > wrote in message
...
> Responding mainly to Janet. I wonder if the thin crispy baguette is
> obtained by removing the central bread as is done for a Vietnamese Banh Mi
> sandwich (which I much prefer to a Po Boy!)

When Subway first opened here, that's what they did with their bread. I
always wondered what they did with the stuff they pulled out.

wrote:
>
>Anyone have anything to add or recipes for the traditional or original
>Po-Boys? And the bread recipe?

http://www.food.com/recipe/po-boy-bread-488578
http://www.nola.com/food/index.ssf/2011/03/alley_2.html

On Fri, 01 Feb 2013 08:13:01 -0700, Janet Bostwick >
wrote:

>On Fri, 1 Feb 2013 07:00:08 -0800 (PST), ImStillMags
> wrote:
>
>>On Feb 1, 6:44*am, Janet Bostwick > wrote:
>>> On Fri, 01 Feb 2013 06:16:03 -0600, wrote:
>>> >Because of the Superbowl they have been doing a special this week for
>>> >New Orleans. *Yesterday there was a thing about Po-Boys (sandwiches).
>>> >I've heard of them, but never had one. *After seeing that tv special,
>>> >I've got the urge. *They look a lot like Submarine Sandwiches, so I kind
>>> >of wonder if it's just another name for almost the same thing.
>>>
>>> >They said the originals were mostly gravy and a little meat scraps on a
>>> >a special bread looking like a submarine sandwich bun, but they said the
>>> >bread is unique to New Orleans. *I guess all cooks have their secrets,
>>> >but I bet someone has a recipe. *That's what I'd like to find. *Thye
>>> >were originally called Poor-Boys, because they contained little solid
>>> >fillings.
>>>
>>> >The part I found a little screwed up, is that they are now made by
>>> >trained chefs with all kinds of fancy ingredients. *I'm sure they're
>>> >good, but I'm looking more for the original recipe.
>>>
>>> >Doing some web searching, I did not find any recipe for the bread, but
>>> >did find lots of fillings that are all complicated and fancy. *I'm not
>>> >much of a cook, so they may not be as complicated as they seem, but I
>>> >still dont think they are what they began as.
>>>
>>> >Anyone have anything to add or recipes for the traditional or original
>>> >Po-Boys? *And the bread recipe?
>>>
>>> >I doubt I'll ever get to New Orleans, but I would like to try the
>>> >sandwich or something close to it. *Then again, maybe those Sub
>>> >Sandwiches I've eaten are about the same thing???
>>>
>>> The bread is special. *I've never been able to duplicate it. *It's a
>>> little like a baguette on the inside with a very thin, crispy outside.
>>> Sub bread isn't going to do it.
>>> Janet US
>>
>>This is THE po-boy loaf. I've never had bread like it since I moved
>>away from New Orleans to the PNW.
>>It's a good site for recipes as well.
>
>You stinker! Where's the link? Are you saying there is a recipe for
>the bread?
>Janet US

I think she used invisible ink.....


------
This message will self destruct in 30 seconds!

On Feb 1, 7:13*am, Janet Bostwick > wrote:

>
> >This is THE po-boy loaf. * I've never had bread like it since I moved
> >away from New Orleans to the PNW.
> >It's a good site for recipes as well.
>
> You stinker! *Where's the link? *Are you saying there is a recipe for
> the bread?
> Janet US


Here is the best recipe for French bread that I have ever found. It is
from a 1972 cookbook by Tony Chachere who later became famous for his
Cajun seasoning. Tony is from Opelousas.

HARD CRUST FRENCH BREAD

2 1/2 cups warm water 2 teaspoons salt
1 package dry yeast or 7 cups flour
1 yeast cake 2 egg whites, well beaten
2 tablespoons sugar

In large bowl combine yeast, warm water, sugar and salt: stir until
dissolved.
Gradually add sifted flour and mix until well blended.
Knead 10 minutes on well-floured surface un*til dough is smooth and
satiny.
Let rise in warm place until doubled in bulk. Punch down and place on
floured surface.
Knead 3 or 4 times to remove air and divide into 4 equal pieces.
Shape into loaves, place in well-greased pans.
Slash tops and brush with egg whites.
Let rise until double in bulk and bake 15 minutes in pre-heated 450-
degree oven or 30 minutes at 350 degrees.

Remove from pans and cool. (Makes 4 loaves)

NOTE: Wrap extra loaves in aluminum foil and freeze. To re*serve, warm
in foil 20 minutes at 350 degrees.

This is about as close to Leidenheimers as you will ever get.

ImStillMags wrote:
>
>Here is the best recipe for French bread that I have ever found. It is
>from a 1972 cookbook by Tony Chachere who later became famous for his
>Cajun seasoning. Tony is from Opelousas.
>
>HARD CRUST FRENCH BREAD
>
>2 1/2 cups warm water 2 teaspoons salt
>1 package dry yeast or 7 cups flour
>1 yeast cake 2 egg whites, well beaten
>2 tablespoons sugar

Hmmm, 1 package dry yeast OR 7 cups flour?

And if it calls for 1 package dry yeast WTF would it also call for 1
yeast cake... there are other things that don't gibe... I think this
is an EFed up recipe... but then every time I see the word "French" in
a recipe I KNOW it's EFed up. The three things the French don't do
well is cook, bathe, and shave.

>In large bowl combine yeast, warm water, sugar and salt: stir until
>dissolved.
>Gradually add sifted flour and mix until well blended.
>Knead 10 minutes on well-floured surface un*til dough is smooth and
>satiny.
>Let rise in warm place until doubled in bulk. Punch down and place on
>floured surface.
>Knead 3 or 4 times to remove air and divide into 4 equal pieces.
>Shape into loaves, place in well-greased pans.
>Slash tops and brush with egg whites.
>Let rise until double in bulk and bake 15 minutes in pre-heated 450-
>degree oven or 30 minutes at 350 degrees.
>
> Remove from pans and cool. (Makes 4 loaves)
>
>NOTE: Wrap extra loaves in aluminum foil and freeze. To re*serve, warm
>in foil 20 minutes at 350 degrees.
>
>This is about as close to Leidenheimers as you will ever get.
>
>
>
>
>

On 2013-02-01, ImStillMags > wrote:

> Here is the best recipe for French bread that I have ever found. It is
> from a 1972 cookbook by Tony Chachere who later became famous for his
> Cajun seasoning. Tony is from Opelousas.
>
> HARD CRUST FRENCH BREAD
>
> 2 1/2 cups warm water 2 teaspoons salt
> 1 package dry yeast or 7 cups flour
> 1 yeast cake 2 egg whites, well beaten
> 2 tablespoons sugar

I'm not sure what happened, but this recipe is ridiculous.

What? I don't need 7 C flour if I have 1 pkg dry yeast?

I mix the yeast cake with the egg whites? Which yeast mixed with
water, the 1 pkg or the 1 cake? Who has a mixer of even the counter
space to deal with 7 C flour!?

Sorry, but I doubt anyone here has commercial kitchen facilities or
the need to make 4 loaves of bread. You continue to post these
restaurant sized recipes which are near useless to most folks in this
group. Wanna try this one again? I bet it's really good, but with the
recipe above, as written, who will ever know.

nb

On 1 Feb 2013 20:24:42 GMT, notbob > wrote:

>On 2013-02-01, ImStillMags > wrote:
>
>> Here is the best recipe for French bread that I have ever found. It is
>> from a 1972 cookbook by Tony Chachere who later became famous for his
>> Cajun seasoning. Tony is from Opelousas.
>>
>> HARD CRUST FRENCH BREAD
>>
>> 2 1/2 cups warm water 2 teaspoons salt
>> 1 package dry yeast or 7 cups flour
>> 1 yeast cake 2 egg whites, well beaten
>> 2 tablespoons sugar
>
>I'm not sure what happened, but this recipe is ridiculous.
>
>What? I don't need 7 C flour if I have 1 pkg dry yeast?
>
>I mix the yeast cake with the egg whites? Which yeast mixed with
>water, the 1 pkg or the 1 cake? Who has a mixer of even the counter
>space to deal with 7 C flour!?
>
>Sorry, but I doubt anyone here has commercial kitchen facilities or
>the need to make 4 loaves of bread. You continue to post these
>restaurant sized recipes which are near useless to most folks in this
>group. Wanna try this one again? I bet it's really good, but with the
>recipe above, as written, who will ever know.
>
>nb

7 cups of flour (about 2 pounds) makes only two average/smallish sized
loaves, not anywhere near a commercial sized recipe... I wouldn't
light my oven for less than two loaves. I'd worry more about that
flour *OR* yeast.

On 2/1/2013 4:17 PM, l not -l wrote:
> On 1-Feb-2013, James Silverton > wrote:
>
>> User-Agent: Mozilla/5.0 (Windows NT 6.1; WOW64; rv:17.0)
>> Gecko/20130107 Thunderbird/17.0.2
>> In-Reply-To: om>
>> Cancel-Lock: sha1:aaDYDLPzmqtgXCtPGz/+AsZ4MnY=
>>
>> On 2/1/2013 10:25 AM, Bob Terwilliger wrote:
>>> Janet wrote:
>>>
>>>> The bread is special. I've never been able to duplicate it. It's
>>>> a
>>>> little like a baguette on the inside with a very thin, crispy
>>>> outside. Sub bread isn't going to do it.
>>> If you can find Cuban bread or Mexican bolillos, they might be
>>> closer
>>> to a po'-boy roll.
>>>
>>> Bob
>> Responding mainly to Janet. I wonder if the thin crispy baguette is
>> obtained by removing the central bread as is done for a Vietnamese
>> Banh
>> Mi sandwich (which I much prefer to a Po Boy!)
>>
>> --
>> Jim Silverton (Potomac, MD)
> Having eaten a bunch of New Orleans Po' Boy sandwiches over my many
> visits there, I can say for certain that nothing was ever removed from
> the loaf. NOLa is a city of excesses, you always add to, never
> take-away 8-)
>
> Just like SF sourdough is unique to its environment, NOLa bread is
> unique due to its environment. The secret to NOLa bread is baking in a
> high-humidity environment.
I was really just musing in print. I've been to New Orleans, a
fascinating place with an unpleasant climate, but I've never had a Po
Boy there.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On Fri, 1 Feb 2013 21:17:32 GMT, "l not -l" > wrote:

>
>On 1-Feb-2013, James Silverton > wrote:
>
>> User-Agent: Mozilla/5.0 (Windows NT 6.1; WOW64; rv:17.0)
>> Gecko/20130107 Thunderbird/17.0.2
>> In-Reply-To: om>
>> Cancel-Lock: sha1:aaDYDLPzmqtgXCtPGz/+AsZ4MnY=
>>
>> On 2/1/2013 10:25 AM, Bob Terwilliger wrote:
>> > Janet wrote:
>> >
>> >> The bread is special. I've never been able to duplicate it. It's
>> >> a
>> >> little like a baguette on the inside with a very thin, crispy
>> >> outside. Sub bread isn't going to do it.
>> >
>> > If you can find Cuban bread or Mexican bolillos, they might be
>> > closer
>> > to a po'-boy roll.
>> >
>> > Bob
>> Responding mainly to Janet. I wonder if the thin crispy baguette is
>> obtained by removing the central bread as is done for a Vietnamese
>> Banh
>> Mi sandwich (which I much prefer to a Po Boy!)
>>
>> --
>> Jim Silverton (Potomac, MD)
>Having eaten a bunch of New Orleans Po' Boy sandwiches over my many
>visits there, I can say for certain that nothing was ever removed from
>the loaf. NOLa is a city of excesses, you always add to, never
>take-away 8-)
>
>Just like SF sourdough is unique to its environment, NOLa bread is
>unique due to its environment. The secret to NOLa bread is baking in a
>high-humidity environment.

Blah, blah, blah... all I can say is that THE BEST Po' Boy is the:
http://toastiterecipes.com/2009/05/3...it-of-history/

On Fri, 01 Feb 2013 16:30:03 -0500, James Silverton
> wrote:

>On 2/1/2013 4:17 PM, l not -l wrote:
>> On 1-Feb-2013, James Silverton > wrote:
>>
>>> User-Agent: Mozilla/5.0 (Windows NT 6.1; WOW64; rv:17.0)
>>> Gecko/20130107 Thunderbird/17.0.2
>>> In-Reply-To: om>
>>> Cancel-Lock: sha1:aaDYDLPzmqtgXCtPGz/+AsZ4MnY=
>>>
>>> On 2/1/2013 10:25 AM, Bob Terwilliger wrote:
>>>> Janet wrote:
>>>>
>>>>> The bread is special. I've never been able to duplicate it. It's
>>>>> a
>>>>> little like a baguette on the inside with a very thin, crispy
>>>>> outside. Sub bread isn't going to do it.
>>>> If you can find Cuban bread or Mexican bolillos, they might be
>>>> closer
>>>> to a po'-boy roll.
>>>>
>>>> Bob
>>> Responding mainly to Janet. I wonder if the thin crispy baguette is
>>> obtained by removing the central bread as is done for a Vietnamese
>>> Banh
>>> Mi sandwich (which I much prefer to a Po Boy!)
>>>
>>> --
>>> Jim Silverton (Potomac, MD)
>> Having eaten a bunch of New Orleans Po' Boy sandwiches over my many
>> visits there, I can say for certain that nothing was ever removed from
>> the loaf. NOLa is a city of excesses, you always add to, never
>> take-away 8-)
>>
>> Just like SF sourdough is unique to its environment, NOLa bread is
>> unique due to its environment. The secret to NOLa bread is baking in a
>> high-humidity environment.
>I was really just musing in print. I've been to New Orleans, a
>fascinating place with an unpleasant climate, but I've never had a Po
>Boy there.

You're missing nothing... a po' boy is a crap sammiche... NOLA boasts
some of the worst food on the planet... and warm water seafood is
crap, doesn't even make for good chum. The ONLY thing NOLA boasts is
beads for bare tits... and most are like their food, FAKE!

I love shrimp po-boys and oyster po-boys, with ketchup and hot sauce on
both. Any kind of po-boy is delicious.

I used to go to Short Stop Po-Boys frequently when I visited Metairie.
They have a lot of variety on their menu, from french fry and bologna to
seafood.:

http://www.shortstoppoboys.com/ordereze/Menu/Menus.aspx

We had Danny and Clyde's at our wedding!

Tara

On Fri, 01 Feb 2013 16:30:03 -0500, James Silverton
> wrote:

> I was really just musing in print. I've been to New Orleans, a
> fascinating place with an unpleasant climate, but I've never had a Po
> Boy there.

My first thought when this thread started was po' boy bread would be
infinitely better than the mushy balloon bread type rolls that are
traditional to use for lobster rolls.

--
Food is an important part of a balanced diet.

Brooklyn1 wrote:
> On 1 Feb 2013 20:24:42 GMT, notbob > wrote:
>
>>On 2013-02-01, ImStillMags > wrote:
>>
>>> Here is the best recipe for French bread that I have ever found. It is
>>> from a 1972 cookbook by Tony Chachere who later became famous for his
>>> Cajun seasoning. Tony is from Opelousas.
>>>
>>> HARD CRUST FRENCH BREAD
>>>
>>> 2 1/2 cups warm water 2 teaspoons salt
>>> 1 package dry yeast or 7 cups flour
>>> 1 yeast cake 2 egg whites, well beaten
>>> 2 tablespoons sugar
>>
>>I'm not sure what happened, but this recipe is ridiculous.
>>
>>What? I don't need 7 C flour if I have 1 pkg dry yeast?
>>
>>I mix the yeast cake with the egg whites? Which yeast mixed with
>>water, the 1 pkg or the 1 cake? Who has a mixer of even the counter
>>space to deal with 7 C flour!?
>>
>>Sorry, but I doubt anyone here has commercial kitchen facilities or
>>the need to make 4 loaves of bread. You continue to post these
>>restaurant sized recipes which are near useless to most folks in this
>>group. Wanna try this one again? I bet it's really good, but with the
>>recipe above, as written, who will ever know.
>>
>>nb
>
> 7 cups of flour (about 2 pounds) makes only two average/smallish sized
> loaves, not anywhere near a commercial sized recipe... I wouldn't
> light my oven for less than two loaves. I'd worry more about that
> flour *OR* yeast.

tab damage

2-1/2 c warm water
2 t salt
1 pk dry yeast or 1 yeast cake
7 c flour
2 egg whites beaten
2 T sugar

On Fri, 01 Feb 2013 14:46:19 -0800, sf > wrote:

>On Fri, 01 Feb 2013 16:30:03 -0500, James Silverton
> wrote:
>
>> I was really just musing in print. I've been to New Orleans, a
>> fascinating place with an unpleasant climate, but I've never had a Po
>> Boy there.
>
>My first thought when this thread started was po' boy bread would be
>infinitely better than the mushy balloon bread type rolls that are
>traditional to use for lobster rolls.

You've never had a *real* traditional lobster rolls, then. The
new-England rolls are pretty heavy-- and toasted besides.

I've never had a Po-boy, but from the sounds, I'd make a batch of the
King of Glob's ciabatta rolls for them if I tried a batch.
[the recipe was reposted recently on alt.bread.recipes - good stuff]

Jim

On Fri, 01 Feb 2013 19:41:31 -0500, Jim Elbrecht >
wrote:

> On Fri, 01 Feb 2013 14:46:19 -0800, sf > wrote:
>
> >On Fri, 01 Feb 2013 16:30:03 -0500, James Silverton
> > wrote:
> >
> >> I was really just musing in print. I've been to New Orleans, a
> >> fascinating place with an unpleasant climate, but I've never had a Po
> >> Boy there.
> >
> >My first thought when this thread started was po' boy bread would be
> >infinitely better than the mushy balloon bread type rolls that are
> >traditional to use for lobster rolls.
>
> You've never had a *real* traditional lobster rolls, then. The
> new-England rolls are pretty heavy-- and toasted besides.

I've had them twice. I was shocked the first time, but my dining
companion (who is from the East coast) said she had brought a friend
to the same place and they ordered the lobster roll too. The friend
said it was a standard lobster roll, which is more like a hog dog roll
in texture than anything else - at least by my standards. So, I
wasn't shocked when I got virtually the same thing when I ordered it
back East.
>
> I've never had a Po-boy, but from the sounds, I'd make a batch of the
> King of Glob's ciabatta rolls for them if I tried a batch.
> [the recipe was reposted recently on alt.bread.recipes - good stuff]
>
I've never been to NOLA, so I guess I've never had a real po'boy - but
other than the fried seafood they put in it - I think I'd like it.
Hopefully, they offer unfried options too.






















--
Food is an important part of a balanced diet.

On Fri, 1 Feb 2013 21:17:32 GMT, "l not -l" > wrote:

>Having eaten a bunch of New Orleans Po' Boy sandwiches over my many
>visits there, I can say for certain that nothing was ever removed from
>the loaf. NOLa is a city of excesses, you always add to, never
>take-away 8-)
>
>Just like SF sourdough is unique to its environment, NOLa bread is
>unique due to its environment. The secret to NOLa bread is baking in a
>high-humidity environment.
>--

They said something on that tv report about New Orleans having the right
"climate" for making the bread. I couldn't understand why, but maybe it
is the high-humidity.

I have not done much baking, so I'm just taking a wild guess on this,
but it seems that I recall once hearing that altitude makes a difference
when it comes to how dough rises. Is this true? N.O. is right at sea
level, or actually a few feet below sea level. Could that matter?

On 2/2/2013 5:44 AM, wrote:
> On Fri, 1 Feb 2013 21:17:32 GMT, "l not -l" > wrote:
>
>> Having eaten a bunch of New Orleans Po' Boy sandwiches over my many
>> visits there, I can say for certain that nothing was ever removed from
>> the loaf. NOLa is a city of excesses, you always add to, never
>> take-away 8-)
>>
>> Just like SF sourdough is unique to its environment, NOLa bread is
>> unique due to its environment. The secret to NOLa bread is baking in a
>> high-humidity environment.
>> --
> They said something on that tv report about New Orleans having the right
> "climate" for making the bread. I couldn't understand why, but maybe it
> is the high-humidity.
>
> I have not done much baking, so I'm just taking a wild guess on this,
> but it seems that I recall once hearing that altitude makes a difference
> when it comes to how dough rises. Is this true? N.O. is right at sea
> level, or actually a few feet below sea level. Could that matter?
>
I've brought back sourdough starter from San Francisco and, for the
first few loaves, it produces nicely sour bread but it reverts to
standard type quite quickly.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On Sat, 02 Feb 2013 09:05:10 -0500, James Silverton
> wrote:

> I've brought back sourdough starter from San Francisco and, for the
> first few loaves, it produces nicely sour bread but it reverts to
> standard type quite quickly.

Because your own local wild yeasts have taken over the starter?

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Sat, 02 Feb 2013 09:05:10 -0500, James Silverton
> > wrote:
>
>> I've brought back sourdough starter from San Francisco and, for the
>> first few loaves, it produces nicely sour bread but it reverts to
>> standard type quite quickly.
>
> Because your own local wild yeasts have taken over the starter?

It always happens. I used to be the UK distributer for Carl's starter but
found it did change. Not that it was bad, just different.
--
--
http://www.shop.helpforheroes.org.uk/

On 2/2/2013 10:14 AM, sf wrote:
> On Sat, 02 Feb 2013 09:05:10 -0500, James Silverton
> > wrote:
>
>> I've brought back sourdough starter from San Francisco and, for the
>> first few loaves, it produces nicely sour bread but it reverts to
>> standard type quite quickly.
> Because your own local wild yeasts have taken over the starter?
>
That's what I have been told.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On Feb 1, 12:24*pm, notbob > wrote:
> On 2013-02-01, ImStillMags > wrote:
>
> > Here is the best recipe for French bread that I have ever found. It is
> > from a 1972 cookbook by Tony Chachere who later became famous for his
> > Cajun seasoning. Tony is from Opelousas.
>
> > HARD CRUST FRENCH BREAD
>
> > 2 1/2 cups warm water 2 teaspoons salt
> > 1 package dry yeast or 7 cups flour
> > 1 yeast cake 2 egg whites, well beaten
> > 2 tablespoons sugar
>
> I'm not sure what happened, but this recipe is ridiculous.
>
> What? *I don't need 7 C flour if I have 1 pkg dry yeast?
>
> I mix the yeast cake with the egg whites? *Which yeast mixed with
> water, the 1 pkg or the 1 cake? *Who has a mixer of even the counter
> space to deal with 7 C flour!?
>
> Sorry, but I doubt anyone here has commercial kitchen facilities or
> the need to make 4 loaves of bread. *You continue to post these
> restaurant sized recipes which are near useless to most folks in this
> group. *Wanna try this one again? *I bet it's really good, but with the
> recipe above, as written, who will ever know. *
>
> nb

When google took what I pasted in it, rearranged things.

The recipe says 1 package of yeast or one yeast cake
7 cups of flour.

come on people, you can figure it out.

On 2013-02-02, ImStillMags > wrote:

> When google took what I pasted in it, rearranged things.

> come on people, you can figure it out.

What I CAN figure out, is that Google Groups is based on a piece of
crap software which totally hoses everything it touches and that ppl
who continue to use it have no consideration for those who must
constantly make corrections of its endless formating corruptions and
allowances for the thoughtless users who insist on using such garbage.
That is precisely what I can figure out.

nb

Now to some of us bread is bread. Let us now discuss the subtle innards of the po'boy. I aint never had one made out of crabs or cold cuts. Musta been some yankee come up with that. That could be a Submarine Sandwich or some call them Hoagies. In this part of the swamps po'boys consist of breaded and deep fried cat fish..oysters..shrimp..or craw dad tails and thats about all I can think of. Served on a split baguette looking hunk of bread with mayo or Thousand Island dressing and sometimes a tartar sauce variant. Lettuce and tomato. Dont be varyng this up. Thanks. Surprised nobody clued the young man in about Muffalatas. Yum yum. Or it might take Betty Crocker to know how make the right kinda bread on that one too. Who knows? Now a little deep fried softshell crabs could qualify too.

> wrote in message
...
> Because of the Superbowl they have been doing a special this week for
> New Orleans. Yesterday there was a thing about Po-Boys (sandwiches).
> I've heard of them, but never had one. After seeing that tv special,
> I've got the urge. They look a lot like Submarine Sandwiches, so I kind
> of wonder if it's just another name for almost the same thing.

I make mine with French bread. Baguettes are too small.

> They said the originals were mostly gravy and a little meat scraps on a
> a special bread looking like a submarine sandwich bun, but they said the
> bread is unique to New Orleans. I guess all cooks have their secrets,
> but I bet someone has a recipe. That's what I'd like to find. Thye
> were originally called Poor-Boys, because they contained little solid
> fillings.

There's roast beef ones that may have gravy. I've rarely eat the roast beef
ones. There's also fried seafood po boys that usually come "dressed" with
lettuce, tomato, mayo, pickles, and sometimes hot sauce.

> The part I found a little screwed up, is that they are now made by
> trained chefs with all kinds of fancy ingredients. I'm sure they're
> good, but I'm looking more for the original recipe.

I'd just get some fried seafood, some nice French bread (not baguettes), and
lettuce, tomato, mayo, pickles.


W. Pooh (AKA Winnie P.)

> wrote in message
...
> Because of the Superbowl they have been doing a special this week for
> New Orleans. Yesterday there was a thing about Po-Boys (sandwiches).
> I've heard of them, but never had one. After seeing that tv special,
> I've got the urge. They look a lot like Submarine Sandwiches, so I kind
> of wonder if it's just another name for almost the same thing.
>
> They said the originals were mostly gravy and a little meat scraps on a
> a special bread looking like a submarine sandwich bun, but they said the
> bread is unique to New Orleans. I guess all cooks have their secrets,
> but I bet someone has a recipe. That's what I'd like to find. Thye
> were originally called Poor-Boys, because they contained little solid
> fillings.
>
> The part I found a little screwed up, is that they are now made by
> trained chefs with all kinds of fancy ingredients. I'm sure they're
> good, but I'm looking more for the original recipe.
>
> Doing some web searching, I did not find any recipe for the bread, but
> did find lots of fillings that are all complicated and fancy. I'm not
> much of a cook, so they may not be as complicated as they seem, but I
> still dont think they are what they began as.
>
> Anyone have anything to add or recipes for the traditional or original
> Po-Boys? And the bread recipe?
>
> I doubt I'll ever get to New Orleans, but I would like to try the
> sandwich or something close to it. Then again, maybe those Sub
> Sandwiches I've eaten are about the same thing???

It's not all about the seafood though. You don't have to use a lot of
seafood.


W. Pooh (AKA Winnie P.)

On Sun, 3 Feb 2013 03:36:40 GMT, "l not -l" > wrote:

snip
>
> Muffaletta - Nola Cuisine
>
>Recipe By :
>Serving Size : 4 Preparation Time :0:00
>Categories :
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 1 Recipe Olive Salad
> 1/4 lb Genoa Salami
> 1/4 lb Hot Capicola -- or coppa
> 1/4 lb Mortadella
> 1/8 lb Sliced Mozzarella
> 1/8 lb Provolone
>
>Cut the bread in half length wise.
>
>Brush both sides with the oil from your 1 week old Olive Salad, go a
>little heavier on the bottom.
>Layer half of the Oldani on the bottom half of the bread.
snip
What is "Oldani" mentioned above? I saved all the recipes, thanks.
Janet US

On Sun, 3 Feb 2013 18:32:42 GMT, "l not -l" > wrote:

>
> On 3-Feb-2013, "l not -l" > wrote:
>
> > On 3-Feb-2013, Janet Bostwick > wrote:
> >
> > > snip
> > > What is "Oldani" mentioned above? I saved all the recipes, thanks.
> > > Janet US
> > Oldani is a specialty sausage maker, located in St. Louis, whose
> > products are well regarded and widely sold by Italian specialty
> > grocers.
> > --
> >
> > Change Cujo to Juno in email address.
> Oldani's website has a bit about there history and links to awards and
> news http://www.oldanisalami.com/blog/about/
> You may wish to use their Contact Us page to see if there is a seller in
> your area. You could, of course, simply use another quality brand.

So, all the cold cuts are Oldani brand? I've never heard of it before
this.

--
Food is an important part of a balanced diet.

On Feb 2, 10:35*am, notbob > wrote:
> On 2013-02-02, ImStillMags > wrote:
>
> > When google took what I pasted in it, rearranged things.
> > come on people, you can figure it out.
>
> What I CAN figure out, is that Google Groups is based on a piece of
> crap software which totally hoses everything it touches and that ppl
> who continue to use it have no consideration for those who must
> constantly make corrections of its endless formating corruptions and
> allowances for the thoughtless users who insist on using such garbage.
> That is precisely what I can figure out.
>
> nb

So sorry to inconvenience you.

Well thanks a lot for the recipes. That sounds highly authentic. I tried to make Muffs a time or two with a more limited shopping list. It tasted great. Only thing I could find to nag about is the olive salad made the bread real soggy right quick. Seen a pic of a storebought model from some sandwich shoppe on the far side of the big lake around Nor'leans which I noticed they layer the salad between the meat and cheese bundles..which should help a bunch on the soggy issue. Not sure why I was not smart enough to think of that angle..kiick kick. That thing was at least six inches tall and appeared enough copious amounts of assorted food groups to feed a family of four. Must be some eager eaters down there. The drunken debauchery on Bourbon St. must build folks up a healthy appetite.