The Good News: If you're in New Orleans on November 22, you can watch a mock battle between Jared the Subway guy and the inventor of the po' boy sandwich (both are reenactors as the po' boy inventor is dead and Jared is probably not allowed to participate in anti-fast food stage combat). The Bad News: The fact that such an event exists bodes poorly for the future of po' boy itself. The sandwich, which owes its name and origins to 1929 labor disputes, is losing ground to fast-food chains, a still under-populated city and cost-cutting measures. From The New York Times.
Food Fight
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Maybe I just haven't been to the "right" places, but every Po'boy I've ever eating was extremely difficult to eat and big enough to feed two people. Good riddance.
Rec: Wasabi Oyster Po’Boy Sandwiches
Wasabi Tartar Sauce:
1 cup wasabi mayonnaise
1/4 cup sweet pickle relish
2 tablespoons minced shallot or onion
2 tablespoons Dijon mustard
2 tablespoons minced fresh parsley leaves
1 teaspoons fresh lemon juice
1/4 teaspoon Louisiana-style hot sauce
Sandwich Filling:
vegetable oil
2 loaves French bread
butter or margarine
cornmeal, seasoned with black pepper and cayenne
24 shucked oysters, drained
sliced tomatoes
shredded lettuce
Heat oil to 375 degrees F. (190 degrees C.) in a deep fryer
or heavy skillet. Meanwhile, prepare the wasabi tartar
sauce by stirring all the ingredients together in a small
bowl and set aside. Slice the loaves of bread into half
horizontally and vertically. Spread inside surfaces of
bread with butter. Place the bread on a baking sheet,
cut sides up. Heat the bread under broiler for 2 or 3
minutes, or until lightly browned; set aside. Place
cornmeal mixture in a plastic bag. Drop in six oysters
at a time and shake until well coated with cornmeal,
knocking off excess. Fry the oysters in batches of six
or less, turning occasionally, until they’re just cooked
through and are golden brown, about 1½ minutes.
Drain on paper towels. Spread each piece of bread with
2 tablespoons of wasabi tartar sauce. Arrange the oysters,
tomatoes, and lettuce on the bottom slices of bread. Top
with the remaining bread and gently press together. Enjoy.
Serves 4
Refrigerate remainder
Will not reheat well
Xenu, I eat my favorite shrimp po' boy with a fork. It's yummy
If in the Tacoma area, check out From the Bayou for the best catfish po'boy you'll ever have! By the Gods, I miss that place!
The New York Times continues to run stories that almost gleeful proclaim the "death" of New Orleans or something in our culture.
Po-boys are fine. We are not under the encroachment of fast food. We have fast food, just like all cities do.
We are not dead. We are not woefully underpopulated.
The New York Times is full of crap. How else can I say this?
We have a po-boy festival because we love them! We have festivals all year long, to celebrate things we love. That's what New Orleanians do.
And we don't need carpetbagging assholes from the NYT jetting into town for a weekend and reporting soberly to their idiotic, credulous readers that poor New Orleans is dead.
a friend and I were in the French Quarter around 1961
sleeping on the floor of a coffeehouse where I played Flamenco guitar for $$$; we had very little money but there were PoBoys!! to the rescue - man they were good, a variant was a kind of Italian sloppy joe on a huge bun - truly something out of Woody Guthrie times
blended with Jack Kerouac on the hot and dusty trail ...
then on to Cosmo's Bar for beers and great times...
dirtfarm out....:
Just saying.... I was in NOLA last weekend, and Verti Mart was doing brisk business in the back. And not just because I went there three times that weekend.
As far as the large size goes... Ain't nothing like stepping across the street and sitting on a step and sharing your po'boy with a friend at 3 in the morning.
I was interested in checking out "From the Bayou", but the googles are telling me that this place is now called "Jambalaya", complete with new owners and all. May still have to check it out though.
Oh this is such a complete pantload from the NYT.
I'm working a relatively placid lunch shift at a French Quarter pub, and in between serving beers and bloody marys I dished out 3 Catfish, 2 Crawfish Sausage and a grilled chicken Po Boy in a 20 minute span.
I better go tell the kitchen that we're losing ground fast, though. Amrite?
there is no such thing as a "wasabi" erster po-boy. you put hot sauce on it.
geeze..
please, carpetbaggers, go home.
The Roast Beef au Jus Po-Boy at Napoleon House will never be dead. Order it with a Pim's Cup and you can pretend to be a native. - Lisa in Louisiana