I really appreciate the emphasis Eater puts on culture and tradition, rather than just putting up the standard videos of delicious food, we see the history and passage of food through time.
Wow! Just wow! I've been a native New Orelean for over 33 years (I'm 36). Yes, it's true that the Po'Boy break is just a place holder for everything else. Yes, it must be fresh. The majority of Po'Boy places sell the bread the next day as duck food. But the fact that Eater mentioned Dung Phuong's Bakery... well, that's no tourist trap. That is one of the best pastry places, bar none, for sandwiches. The lines to get their sweet, minched meat, and specialty foods is beyond incredible. A lot of it is flaky bread, while buttery, strong but pleasant spices, and over all heaven. Overall, Eater just has proved to me that they're the real deal to providing great food. Dung Phone's is located in Chalmette, Louisiana... is it worth the drive? Well, when you see the lines entering the restaurant you will understand. When you taste the food, you become part of the religion.
One thing I’ve noticed Parkway doesn’t knock Dong Phoung and other banh minh places! It’s all respect for each other! Much respect! In Buffalo the Anchor Bar, knocks the real inventor of the Buffalo wings, John Young!!
Are you serious, it's obvious that you don't know the origin of the mufalletta (sandwich), why don't you Google or watch RU-vid videos about this first....."that's CHICAGO "? 🤣
I've tried po boys every visit to NOLA, I can't understand the craze. It just always seems better to have those ingredients separate than in a sandwich.
The bread actually looks really low quality, in France you can find the same in supermarkets. In bakeries you can actually taste the real bread which is, trust me, 10 times better.
You can see in the way it cracks and crumbles and reacts when the people are cutting/handling the bread. You don't need to have it to get a rough gauge on what it's like.
so going on about how it cracks and crumbles should mean it should have a better taste? or your just judging it on how you had it all your life so thats the way its supposed to be eaten? come on dawg food is food and if its good then its good, no need to knock something cause your afraid of trying something alil different form what your used to
Woah. Lets not be so presumptuous. I didn't say it has to be made or eaten in one way. The way it cracks and crumbles shows you a lot of how the texture is going to be. Ive had all kinds of bread in the US, Germany, and France. There are traits that are just simply more desirable for certain applications than others. It can be good, but lets not pretend its better just because you don't know better. As the guy above said, you can find bread like in the video in supermarkets in France. Bread from bakeries there is even better. He never said the bread is bad. Its just not as good as they make it out to be. You can find good bakeries in the US, too. But these restaurants are typically not on that level. If you like it, eat it.
Don't knock it till you tried it. The bread is perfect for the PoBoy sandwich. I live in NYC now but everyone I know who visited New Orleans from Cali to NY loved the bread.
The New Orleans style French bread serves a different purpose and it's meant to have that texture and taste. It's very delicious with a Po boy or used to dip crab au gratin, another one of my fave Louisiana dishes.
