[Sca-cooks] OTOTOTOT: the po' boy sandwich

[Elaine Koogler]

I'm not aware of any po'boys being served as a tradition here in Southern
Maryland.  Generall, oysters are eaten in many different ways, and
occasionally in sandwiches, but I usually get them either as Oysters
Rockefeller, fried or in soup.  I think that the po'boy is a N'awleans
tradition....

Kiri

Philip & Susan Troy wrote:

> Hullo, the list!
>
> For various complex reasons, and in spite of there being no "r" in the
> month name, I had occasion to sample a po' boy sandwich from the Grand
> Central Oyster Bar (one of the great seafood-worshipping temples of the
> western world) yesterday. The form that this took was as a whole lot of
> fried oysters which had been previously rolled in seasoned cornmeal (or
> maybe a mix of cornmeal and cracker crumbs) on a large Kaiser-like roll
> with what appeared to be mayo and cole slaw. It may have been some kind
> of remoulade or tartar sauce, but when combined with cole slaw, it's
> hard to tell. Also, since my lady wife ordered this in my absence, I
> don't know if this is the standard item as normally prepared and served.
>
> I was wondering if perhaps some of this list's Louisiana or Chesapeake
> Bay po'-boy aficionados might be prepared to submit their sense of how
> well my experience jibes with their versions of local orthodoxy. It
> should be noted, though, that New York has a perfectly viable and
> ancient oyster-sandwich-eating tradition (I am a huge fan of the fried
> oyster club sandwich, for example), as well as some of the finest
> oysters on earth, so local tradition here, when varying with tradition
> elsewhere, must be regarded merely as different, and not necessarily
> evil ;  ) .
>
> So, what goes into a po'-boy where you are?
>
> Adamantius
> --
> Phil & Susan Troy
>
> troy at asan.com
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