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

[Peters, Rise J.]

Mufalletta is very different from a po-boy.  Po-boy is long, and muffletta
is round.  Po-boy has mayo or remoulade.  Muffletta (from Central Grocery at
least) has olive salad.

Po-boys are good.  I'm not a big muffletta fan...

> -----Original Message-----
> From: Elaine Koogler [mailto:ekoogler at chesapeake.net]
> Sent: Thursday, June 07, 2001 9:51 AM
> To: sca-cooks at ansteorra.org
> Subject: Re: [Sca-cooks] OTOTOTOT: the po' boy sandwich
>
>
> Actually....isn't a mufalletta a po-boy?  At any rate, I was
> talking about
> traditional Maryland...sandwiches, yes...but no po-boys.
>
> Kiri
>
> "James R. May" wrote:
>
> > At 10:08 AM 6/6/01 -0400, you wrote: (Heavily snipped)
> > >  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.
> > >
> > >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.
> > >
> > >So, what goes into a po'-boy where you are?
> > >
> > >Adamantius
> >
> >          I just checked through the cook books from the
> National Oyster
> > Cook-off held in St. Mary's county, MD. each year ( that
> would be Baroness
> > Kiri's Barony ). In 1990, the 11th annual cook-off, they
> had an Oyster cake
> > sandwich. (Made like a crab cake.)  In 1993, the 14th, they
> had a Maryland
> > Muffuletta, made in french rolls.  In 1999, the 20th, there
> is an Olympian
> > Oyster Focaccia Supper Bread, the oysters are baked into
> the top of the
> > bread. In a total of six different cook books there were no
> oyster po' boy
> > recipes. I think I now have to go buy some oysters for dinner.
> >
> > Jehan Yves
> >
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