They do, although I’d say the bakeries in Italy are the best.
Having an ’egg banjo’ at the moment. An excellent sarnie, no good to you boys with beards though, which I realise is probably most of the forum.
Ok is it the bread
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Having an ’egg banjo’ at the moment. An excellent sarnie, no good to you boys with beards though, which I realise is probably most of the forum.
it's the bread.
People in the New Orleans area love their Po-Boys. I'm mostly unimpressed. My restaurants use top-inside round, choice grade beef that we cook and slice daily. If you are using cheap, pre-cooked roast beef on my Po-Boy, I'm not eating that crap.
And, the bread is the key to a decent Po-Boy in New Orleans, in addition to the meat. Almost no-one serves good meat, but some companies use Leidenheimer bread. Poor quality meat is salvageable on this bread. If they don't know what bread they are using, I'm not getting a Po-Boy.
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www.southernliving.com
Parkway does a pretty good job:
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www.southernliving.com
People in the New Orleans area love their Po-Boys. I'm mostly unimpressed. My restaurants use top-inside round, choice grade beef that we cook and slice daily. If you are using cheap, pre-cooked roast beef on my Po-Boy, I'm not eating that crap.
And, the bread is the key to a decent Po-Boy in New Orleans, in addition to the meat. Almost no-one serves good meat, but some companies use Leidenheimer bread. Poor quality meat is salvageable on this bread. If they don't know what bread they are using, I'm not getting a Po-Boy.
Louisianans Know The Best Po'Boys Are Made With This New Orleans Bread
Po’boy bread has a thin, crispy crust and a pillowy soft interior. New Orlean's classic bread is also synonymous with a bedrock local businesses—Leidenheimer Bakery.
Parkway does a pretty good job:
Parkway Bakery And Tavern Has The Best Po’Boys In New Orleans
Parkway Bakery and Tavern in New Orleans has been around since 1995 and the long line at lunch proves it is a true classic.
Is it the bread or filling that make a sandwich? Isn't that like asking if it's the pipe or tobacco? The answer (to both) is both! A nice Ruben, no matter how the corned beef turned out, isn't the same in between two slices of whole wheat. Just as the best bread fresh out of the oven isn't going to save a sandwich with substandard bread. The sandwich is the perfect example of synergy
Maybe you should clarify that it is "US white sandwich bread available in grocery stores" that doesn't come close. I've had good bread from local small bakeries in all the states I've lived in.
Considering that most restaurants now make their Po-Boys on "French" bread that is barely one step above white sandwich bread, I will agree with you.it's the bread.
People in the New Orleans area love their Po-Boys. I'm mostly unimpressed. My restaurants use top-inside round, choice grade beef that we cook and slice daily. If you are using cheap, pre-cooked roast beef on my Po-Boy, I'm not eating that crap.
And, the bread is the key to a decent Po-Boy in New Orleans, in addition to the meat. Almost no-one serves good meat, but some companies use Leidenheimer bread. Poor quality meat is salvageable on this bread. If they don't know what bread they are using, I'm not getting a Po-Boy.
Louisianans Know The Best Po'Boys Are Made With This New Orleans Bread
Po’boy bread has a thin, crispy crust and a pillowy soft interior. New Orlean's classic bread is also synonymous with a bedrock local businesses—Leidenheimer Bakery.
Parkway does a pretty good job:
Parkway Bakery And Tavern Has The Best Po’Boys In New Orleans
Parkway Bakery and Tavern in New Orleans has been around since 1995 and the long line at lunch proves it is a true classic.
There are some good places to get good Po-Boys in the New Orleans area and those places either use Leidenheimer bread or some other traditional French Bread with the crispy crust.
My favorite place was Mother's on Poydras.
We like Radosta's on airline. I'll avoid the city as much as possible.
Chimes in Covington uses Leidenheimer bread, we love that place. My son-in-law works and his father work for a large bakery (Bimbo now). The father has been in the bread business in New Orleans for 40 years, he hipped me to Leidenheimer.
Important question, recently at work we had a go at another more specific sandwich question - is a hot dog a sandwich? The determination was very split. These are some emotionally charged areas.
The rustic brown bread served in lots of places in Ireland, while not sandwich bread, is delicious. The consistency of steel wool but delicious.
fresh from the pan a homemade corn tortilla is hard to beat full ov shredded beef or, even unfilled. Fresh tortillas, corn or flour, are great for wiping one's lips after a mouthful of salsa. There are thousands of bread variations from hundreds of localities, I'm hard pressed to pick a favorite. But, yeah the bread can make or break a sandwich.
It was split here also a couple of years ago. It's meat between bread so, I go with sandwich. An endless discussion/debate changed no minds.
Hot dogs transcend genres. Even properly served on Texas toast. It's neither, it's a Hot Dog.
My wife thinks I’m nuts - driving 20mins(each way) for bread and 45mins for good French brioche
With bread like that, only the best butter and “toppings” - be it marmalade, honey, whatever
On self-catering stays in France getting the daily bread is always a dilemma - same shop as yesterday but try a different loaf or the shop across the street or the one in the next block ?
With bread like that, only the best butter and “toppings” - be it marmalade, honey, whatever
On self-catering stays in France getting the daily bread is always a dilemma - same shop as yesterday but try a different loaf or the shop across the street or the one in the next block ?
Great bread certainly is a key ingredient to a good sandwich. Several years ago I stopped buying bread that had more than a handful of ingredients, and I try get something made from a starter if I can (not just “sourdough” bread). My favorite grocery store carries bread from Zingerman’s deli (in Ann Arbor). I have to wait at the bakery counter to get it sliced, and yes it’s expensive, but I don’t eat a lot of bread so I want something worth my time. It has no preservatives, so I have to put it in the fridge after a couple of days, but it toasts up / grills just fine coming out of the fridge and lasts a couple of weeks. Life is too short for shitty bread.
I was also team sandwich and similarly debate did not sway opinions.
I will conceded hot dogs are transcendent.
My father grew up in the Bronx with Arthur Ave bread, my fathers uncle was a biali baker in Manhattan. Being a transplanted New Yorker I am very partial to that bread style. I own a bread bakery now so that's my bread of choice. We use a culture that's well over a hundred years old and yes tap water is the best for bread. Especially from NYC.
Last night I had pappa al pomodoro which contained bread. It looked like bread and tomato vomit but tasted great.
For me it's the whole package, but if I had to pick... it would be the internals. Great meat and veggies isn't hampered by average bread as much as great bread is hampered by average innards. Or another way, great bread won't make average meat better, but great meat can make average bread better.
But if you fall below mediocre or average on either, then it's all a wash and ruined no matter how good the other part is. One bad apple spoils the whole bunch.
That said, I'm not above just headcheese and mustard on toasted Sunbeam giant white bread.
But I have had some really good sandwiches at restaurants.
But if you fall below mediocre or average on either, then it's all a wash and ruined no matter how good the other part is. One bad apple spoils the whole bunch.
That said, I'm not above just headcheese and mustard on toasted Sunbeam giant white bread.
But I have had some really good sandwiches at restaurants.
I can't imagine any bread that would be edible after a week, let alone a couple of weeks.
That must be some fridge you have there.
Regards,
Jay.