http://www.domilisespoboys.com

Po boys are just the name given to the particular sandwiches. It's not about the meats or seafood, but they'll always use French bread

(http://www.autoadmit.com/thread.php?thread_id=3822820&forum_id=2).#34875661)

Not every sandwich you buy in New Orleans is a po boy. Also you seem to be missing the main point here, which is that a pile of garbage in Houston that calls itself a "po boy" is not actually a po boy.

(http://www.autoadmit.com/thread.php?thread_id=3822820&forum_id=2).#34875707)

But that thing colt got in Houston is not like a dressed po boy in New Orleans. We can agree on that.

(http://www.autoadmit.com/thread.php?thread_id=3822820&forum_id=2).#34875787)

You need to puke up the white bread sandwich you are eating and go to BB's to get the midnight special or fried shrimp.

(http://www.autoadmit.com/thread.php?thread_id=3822820&forum_id=2).#34875643)

I don't think you gain anything by eating a crappy sandwich at Antone's (which is a terrible restaurant) and then writing off every single "po boy" as being worthless. That's like eating at Outback, discovering that the steak sucks, and then refusing to eat at Peter Luger's because they're a steakhouse, and you once had a bad experience with steak.

(http://www.autoadmit.com/thread.php?thread_id=3822820&forum_id=2).#34875726)

cort ah tranprant from ah bay era

(http://www.autoadmit.com/thread.php?thread_id=3822820&forum_id=2).#34875626)

"And so Antone advised arriving Middle Easterners that Houston wasn’t ready for Middle Eastern restaurants, but if you called your place a poor boy shop and put some chowchow on your sandwiches, you could also offer falafels or kebabs or anything else you wanted.

And so voila: a native Houston sandwich, made by Lebanese and Syrians, building on a New Orleans foundation and then localized via generous slatherings of orange-red chow-chow, an addictive concoction of cabbage, vinegar, sugar, dehydrated onions, green sweet peppers, salt, spices, paprika, and turmeric."

https://www.houstoniamag.com/articles/2013/6/18/the-rise-and-fall-of-the-houston-po-boy-june-2013

(http://www.autoadmit.com/thread.php?thread_id=3822820&forum_id=2).#34875694)

Date: December 9th, 2017 1:12 PM

Author: colt tp

So a gulf coast restaurant that has been around for 50 years serves something as its ORIGINAL PO BOY but some stylegook in Chicago knows better. Ok

(http://www.autoadmit.com/thread.php?thread_id=3822820&forum_id=2#34875587)

(http://www.autoadmit.com/thread.php?thread_id=3822820&forum_id=2).#34875825)

http://www.xoxohth.com/thread.php?thread_id=2128364&mc=145&forum_id=2

(http://www.autoadmit.com/thread.php?thread_id=3822820&forum_id=2).#34911690)

Author: colt tp

The Antone's Super Original with Ham Salami Probolone, "Chow Chow" Mayo and apickles

(http://www.autoadmit.com/thread.php?thread_id=3822820&forum_id=2#34875364)

(http://www.autoadmit.com/thread.php?thread_id=3822820&forum_id=2).#36732689)