Talk:Po' boy

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Added french-fried po' boy discussion.

Today's edits

Added Leidenheimer's link and Blake Ponchartrain link. Added "Clovis" to "Benny Martin". Wondering: are we using "po' boy" in this article, or "po-boy" or "po boy" or what? I used "po' boy" and I may have changed a couple other uses for the sake of consistency. Zeno Izen 21:12, 5 June 2006 (UTC)[reply]

I think there is another use for the expression po boy and it means doing things on the very cheap whilst doing research...HP refer to it as "Skunking"

History of the word 'po-boy"

I've read some accounts (unfortunately don't remember exactly where) that the word "po-boy" came from sandwiches served to workers on a public project (in the 1800's?) when, because of a lack of meat and/or to keep costs low, the sandwiches were prepared with french fries for filling. Anyone know anything about this? Thanks.rich 18:35, 22 November 2006 (UTC)[reply]

Baguette?

Is New Orleans-style French bread a baguette? I thought baguettes were harder than New Orleans French bread, without the soft "insides". rich 09:27, 9 September 2007 (UTC)[reply]

Louisiana French bread

I've added tags to the discussion of Louisiana French bread. This all sounds like original research, and it is also self-contradicting. The bread is described both as "dense and chewy" and "light and airy." It can't be both. Also, French bread varies tremendously all over the world--qualifying statements seem to be in order.

Contradiction in first 'preparation" paragraph

Is it light and crispy, or is it dense and chewy? Either reconcile these, or delete one.24.121.47.140 14:45, 31 August 2007 (UTC)[reply]

The previous editor stated: "and it is also self-contradicting. The bread is described both as "dense and chewy" and "light and airy." It can't be both. Also, French bread varies tremendously all over the world--qualifying statements seem to be in order."

First it is not a contradiction, having just consumed a Roast Beef on French (a colloquilialism for French Bread) within the past hour. Yes the bread is dense and chewy on the outside and it is definitely light and airy on the inside. ( Now that's original research) The article certainly addresses the texture differences this way read carefully. Most bread does have a deferent texture between the outside and inside. The editor might be correct in his assertion that French Bread is different in different locations. But if you want a Po Boy it’s served on French Bread. Po Boys and French Bread are synonymous in New Orleans for the sandwich bread you’re not going to get a Po Boy on sliced white bread. In other words the local name for the bread “is” French Bread. So standardizing it for Wikipedia may have some value but if you order any other way in New Orleans you might end up with a Coney Island hot dog. 74.167.105.72 21:38, 5 September 2007 (UTC)[reply]

'Name" po-boy shops

Although it is useful to mention more famous po-boy shops, there are many people who have eaten po-boys their whole lives without setting foot in one. Just my opinion, but a simple "Famous po-boy shops include x, y and z" with maybe some elaboration would be enough. Otherwise you risk losing neutral POV, and the article isn't about po-boys, it's about po-boy restaurants. And, there are plenty of folks who buy french bread at the grocery and make their own. rich 03:26, 17 October 2007 (UTC)[reply]

I agree with this. In particular, the entire paragraph starting with "'Two restaurants in this tradition merit special attention..." is completely POV. Perhaps if there were a "Famous New Orleans Restaurants" article they might make sense there, but here the level of detail is unwarranted. — Sam 16:59, 4 April 2008 (UTC)

po' boy 'press'

Weren't there "po' boy press" appliances that heat the po'boy? I am seem to recall them being used at shops around NOLa and Biloxi. They would literally press the po boy like an iron to heat the po' boy. Jacksinterweb (talk) 01:36, 17 December 2007 (UTC)[reply]

That sounds very vaguely familiar. I will ask around my family and see what they say.rich (talk) 21:45, 13 January 2008 (UTC)[reply]