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007bond-jb 13 years ago.
In N.C.on the Coast if it has Oysters its called a Oyster Burger if it has Shrimp its called a Shrimp burger if it has Fish its called a Fish sandwich.They are served on a steamed hambuger bun with Tartar sauce.We eat the lettucce and Tomato as a salad.
The chips are cholesterol free in the bag, but when eaten convert into lipids.
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Originally posted by 007bond-jb
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Originally posted by Scorereader
So any sandwich served on "po-boy" bread is a "po-boy?" I guess the term "sub" or "grinder" doesn’t get used in Louisiana.heh…I learn something new everyday.
We do have The Subway chain down here. But yes we call anything on poboy bread a poboy. If you look on the above link to Roccos menu
The serve a yummy New Orleans traditional French Fry & brown gravy poboy.
The Italian that I made had smoked ham, coppa, Genoa salami, prosciutto, olive mix, tomatoes, bell pepper, onion, lettus, & a store bought sub dressing. The bread was semolina italian loaf.
& yes I warmed it up on my sandwich press
I wouldn’t use Subway as the measuring stick of what a "sub" is up North. But thanks for the lesson – I really didn’t know Po-boy was just the Louisiana term for a hoagie/sub/grinder sandwich.
In NC (where I first encountered po-boys), po-boys are low-country food (meaning near the coast – as opposed to mountains) and usually contain either fried oyster, fried clams, or even soft shell crab in a hoagie/po-boy roll. If said roll had deli meat in it, they didn’t call it a po-boy.
I would say that certain methods are regional, and thats what they call a grinder down there. Certainly not the original, but what New Orleans has done to make it their own.
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Originally posted by jellybear
….. its a grinder because the cheese is melted and the meat looks like it was warmed up too so that makes it a Grinder…..
Where I come from, melted cheese and warmed up meat have nothing to do with a Grinder being a Grinder. pb
Opps I forgot, it also had provalone cheese
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Originally posted by jellybear
Nice looking sandwich but,Its not a Poboy its a grinder because the cheese is melted and the meat looks like it was warmed up too so that makes it a Grinder…
Not really. Grinder is a regional term, and po-boys can have pretty much anything in them and be hot or cold.
Seeing that first class sandwich has me goin’ nuts now! Superb!
quote:
Originally posted by Scorereader
So any sandwich served on "po-boy" bread is a "po-boy?" I guess the term "sub" or "grinder" doesn’t get used in Louisiana.heh…I learn something new everyday.
We do have The Subway chain down here. But yes we call anything on poboy bread a poboy. If you look on the above link to Roccos menu
The serve a yummy New Orleans traditional French Fry & brown gravy poboy.
The Italian that I made had smoked ham, coppa, Genoa salami, prosciutto, olive mix, tomatoes, bell pepper, onion, lettus, & a store bought sub dressing. The bread was semolina italian loaf.
& yes I warmed it up on my sandwich press
So any sandwich served on "po-boy" bread is a "po-boy?" I guess the term "sub" or "grinder" doesn’t get used in Louisiana.
heh…I learn something new everyday.
Nice looking sandwich but,Its not a Poboy its a grinder because the cheese is melted and the meat looks like it was warmed up too so that makes it a Grinder,Still a nice looking sandwich.And it would be nice if you cut it in half so we could see the inside too.
Slurp………… [:p]
Now that’s the kinda meal I want right there esp that soup looks delish!!!
That pic of the sandwich got my stomach growling this morning..and I always love a bowl of french onion soup!!
looks mighty fine JB I’ll need one of those for my last meal…
thanks
Ron in PA
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