Cigar Asylum Cigar Forum - View Single Post - Roast Beef Po-Boy

OLS · 07-01-2010, 09:14 AM

Is that the second time you did a commercial for the famous French Fry Poboy?

I meant to add, YOU CAN substitute what some lame-o store might call "french" bread,
but it won't be the same because New Orleans french bread is really, well, french bread. BUT
do not lose all hope. IF YOU CRISP the bread properly all but the lamest bread will allow some
glimmer of what the real poboy is like. But most bread that says French bread outside of the
gulfcoast is french bread in shape only.

And once your meat is cooked, you can and should cook that gravy down uncovered to thicken
it up a bit, and throw all your trimmins back in the pot with the gravy while you do so.

07-01-2010, 09:14 AM	#5
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: Roast Beef Po-Boy Is that the second time you did a commercial for the famous French Fry Poboy? I meant to add, YOU CAN substitute what some lame-o store might call "french" bread, but it won't be the same because New Orleans french bread is really, well, french bread. BUT do not lose all hope. IF YOU CRISP the bread properly all but the lamest bread will allow some glimmer of what the real poboy is like. But most bread that says French bread outside of the gulfcoast is french bread in shape only. And once your meat is cooked, you can and should cook that gravy down uncovered to thicken it up a bit, and throw all your trimmins back in the pot with the gravy while you do so. Last edited by OLS; 07-01-2010 at 09:22 AM.