New Orleans Po' Boy

[jazzbo]

Most of the ingredients for a Poor Boy can be had here in LOS especially oysters, shrimp, and duck livers for pate':

http://www.nytimes.com/2009/11/11/dining/11unit.html

[bkkjames]

Sounds good mate, just be careful that some Forrest Gump type doesn't come on here and tell you they ain't authentic cause the shrimp are from Thailand.

[Jingthing]

You are right. That would make an excellent specialist shop. Just Po Boys it might be called.

[jazzbo]

OK, JT... with the occasional Central Grocery Muffuletta... the food in New Orleans (pronounced Naw-lins) is unique.

[Jingthing]

Muffulettas would very expensive to produce here but seafood po boys could definitely be done with the local seafood. I've had po boys in San Francisco (no wise cracks please) that taste almost identical to good ones from Nola so they can be done outside Nola. Another thing I would like to see here using the local seafood -- a Peruvian style ceviche restaurant.

[jazzbo]

JT -- I know; but I just love the word MUFFULETTA. Does Peruvian ceviche you mention use scallops? Raw fish here in Isaan -- I'll pass.

[bonobo]

Muffulettas would very expensive to produce here but seafood po boys could definitely be done with the local seafood. I've had po boys in San Francisco (no wise cracks please) that taste almost identical to good ones from Nola so they can be done outside Nola. Another thing I would like to see here using the local seafood -- a Peruvian style ceviche restaurant.

I would love to see a Peruvian restaurant here.  I love their various versions of ceviche, and I love the butifarras. but I simply adore carapulcra.  I would make it myself if I could ever find the dried potatotes.

[kikoman]

I do not know about Ceviche from Peru!

But Mexican Ceviche is made with white fleshed fish and the limon ,does all the cooking it needs!

[jazzbo]

I never lived in Louisiana but made many trips there for work and driving between FL and OKC. This is what I now bring back with me following each stateside trip... works wonders from a small container. From Opelousas, LA:

[Jingthing]

I do not know about Ceviche from Peru!

But Mexican Ceviche is made with white fleshed fish and the limon ,does all the cooking it needs!

Yes, Peruvian ceviche is most commonly made of fish cooked in citrus as well, but they also have versions with different kinds of seafood. They say it is the best in the world. It is certainly much better than the Mexican version. It is served with potatoes, roasted corn, and a fantastic yellow chile sauce.

Peruvians mainly eat it for lunch only, same day fish. They feel ceviche at dinner makes them sick (not fresh enough).

I think Peruvian ceviche could potentially be a hit with Thais if it was marketed correctly. It can be spicy and the fish though not raw is similar to raw fish, and the Thais are crazy about sushi.

[jazzbo]

Isaan villagers warned of dangers of raw fish /Published on July 24, 2009

You can read it here but it ain't pretty:

http://www.nationmultimedia.com/2009/07/24...al_30108197.php

[jaideeguy]

There is a locally available white meat fish that I have made into Ceviche and other raw fish dishes. Thai name is Pla Ince [sp?] meaning 'fish eagle' ....we call the fish wahoo and it comes from deep waters and i would think safe from parasites. so far no problems with me.

hey, I thought we were talking about poorboys, sorry to the OP for getting sidetracked.

[jazzbo]

Up here in Isaan there is plenty of fresh water Tilapia (blah pao) and catfish both grilled over charcoal that could be cooked Po' Boy style -- it's just the raw stuff and those somtam land crabs that are getting people in trouble... and corn flour is readily available.

[tutsiwarrior]

useta get poor boys from various canteen arrangements and they would invariably be cold cuts on soggy bread with a definite institutional aspect...you guys sayin' they got good tasting poor boys made from seafood?...sounds good...

when out and about in Istanbul about 2 a.m. there are street stalls that sell sandwiches made from freshly baked rolls with freshly caught deep fried bosphorus oysters...there is usually a scrum of drunks in front shouting orders to the harassed but friendly sellers... a skewer had 3 oysters and you hadta hold up the number of fingers to represent the number of skewers that you wanted in your sandwich...they would dress it with what tasted like tahina sauce...

I got me sum an' sat on the curb and wolfed it down...thought I'd died an' gone to heaven...

[jazzbo]

I've heard the Cajun / Creole style food for those working out in the Gulf is some of the best there is else the boys will throw the Chef off the side of the rig.

[danosdehmanos]

New Orleans Native here... ive been tossing around the idea of opening up a Cafe Du Monde style joint with a lunch menu including Po Boys... I know the food would be well received if done correctly.... unfortunatly what ive had here in Bangkok just makes me irritated... Bourbon Street on 22 in particular... it tasted like tourist food to me... Ive been proclaimed by my vary large family as the King of Sandwiches... In particular... Po Boys... Maybe I can do something in the future... if ive got the cash...

[danosdehmanos]

And just fruit for thought everyone... there are no real ingredients to a Po Boy... aside from genuine french bread... the sandwich was invented for poor people... originally using scraps of whatever was left over doused in sauce or gravy

Most New Orleanians use traditional french sauces/gravy and regular sandwich items... the Roast Beef for instance is commonly made with brown gravy, shredded lettuce, and possibly mayo if your into that.... these sandwiches are all about the sauces traditionally

The Muffulatta is pretty cut and dry though... muffulatta is a cicilian bread I believe... But the sandwich itself uses the whole loaf... and olive salad/pesto.... and italian cold cuts... salami mostly and if you can get the ritzier stuff then... yeah definitely.... also provolone cheese...

some folks in new orleans will also slather it with either mustard or pizza sauce... I prefer mustard myself... but I mostly use a home brewed hollandaise...

[Jingthing]

That reminds me. Leaving my one and only trip to New Orleans I took a muffaletta sandwich from a real famous place to get them (forget the name, Central Grocery?) to take on the plane back to San Francisco. When I started to eat, the envy was thick in the air as everyone else was having airline food. Sweet. I think it was just the olive mix but the flavor was out of this world. Olives are really expensive in Thailand.

[danosdehmanos]

Maybe Central Grocery in the french quarter... thats where the thing originated supposedly

[Jingthing]

Maybe Central Grocery in the french quarter... thats where the thing originated supposedly

Most def. The bread was really good too. The next time I had a muff outside Nola it basically sucked.

As far as doing po boys exactly authentically in Thailand, I doubt that's really necessary to do really good po boy style sandwiches. Fried oyster on good bread with spicy remoulade, I mean, what's not to like? Its less important to get the authenticity exactly right than for Mexican, as there aren't that many people here who will get the subtle differences a New Orleans native would get.

For example the "Mexican food" at Tequila Reef in Pattaya. For most Americans who know the first thing about Mexican food, they need a pitcher of margaritas before they can get that stuff down (God knows why they'd want to).

[danosdehmanos]

Well for instance... the Red Beans and Rice offered by the solitary New Orleans place here in BKK is just bland-ola french quarter tourist stuff... New Orleans food (the real stuff) is very rich in flavor... that includes the po boys... but really... Sandwich variety for us Farang is definitely marketable... Po Boys are among the best styles of sandwiches out there.... and Good Gyro would be nice as well... anything quick to eat

My idea was more along the lines of good New Orleans style coffee place... coffee is always marketable... add good sandwiches... and you've got something... I wouldnt be doing much else... no gumbo... no red beans or etoufee... simple is best

It sure would be nice to have the real stuff... the rich authentic NOLA food... but hey... thats where im from... if I didnt want it then im crazy... but honestly... Id rather cook it myself

[danosdehmanos]

All this talk is making me hungry.... GRRRRR guess i gotta get a loaf of french bread and something to put in it!!! maybe I can do a quick fried shrimp...