Honey. Po' Boys is a mess. Fried meat - Roast Beef is
standard - and gravy, and all kinds of other greazy stuff up
in there. Soft Shell crabs. Or the Muffaletta, with olives,
salami, etc. - the Italian version. You need to visit the
Quarter.
Here's a little passage from John Case's
forthcoming thriller 'The Murder Artist' on the finer
points:
"Now that's a GOOD po'boy," Pinky says, taking a big swig of
Coke to wash down the last bite.
"Good as the food is in N'Awlins, it's gettin' harder and
harder to find a top-drawer po'boy. My personal theory is
that you got to get out into the countryside, because the
places in town go an' change the grease too often. What you
think, Arthur?"
..."This a genuine compliment or you sayin' my grease got
whiskers?"
"No, I mean it," Pinky insists. "It's like aged beef. Young
oil's got no bouquet. It's just neutral. Doesn't add
anything."
David Wright
--- Mark Sullivan <
DJ-Anonyme@webtv.net> wrote:
> Chris wrote:
>
> "As for the po'boy: As far as I know, there
are
> many variations with the
> only constant being the french bread (and
the
> calories). I've had them
> with oysters, catfish, chicken and roast
beef.
> Delicious."
>
> I may be totally wrong, but I kind of got
the
> impression that initially
> po'boys were kind of a sandwich version of
soul
> food in that they are
> made with whatever was left over, hence
left
> for the po'boy. That would
> explain the variations.
>
> Mark
>
> --
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.
===== David Wright - Seattle Public Library Fiction
Dept.
"Literature is a luxury; fiction is a necessity."
-G.K.
Chesterton
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