just think of all the stories he told to the Alaskans how he craved those good ole pressed new orleans poboys everyone eats. :hihi: :hihi:
http://www.biloxiyc.org/leesheet/feb99/leesheetfeb99.html Biloxi restaurant that mentions a po-boy press... heh.. drop it people..
Biloxi...that explains it. Somebody trying to imitate NO-style food again. Don't ever eat anything "Cajun" or "NO-style" in Mississippi. BIG Mistake. Sorry loco.
If you want a good pressed sandwich, that convenience store by campus (Brightside and Nicholson) sells a good one, as I recall. Just don't call it a po-boy and you'll be fine.
AM Mart.. They use a "press" and a good press at that..... Some of the best po boys around. I find George's to be below avg. at best.
It ain't how its toasted that makes a poboy. It's the bread. If it's a soft white bread loaf, then its a sub or a hoagie or a Philly or some other long sandwich yankee name. But a Poy-boy has to have real french bread. Crusty on the outside, chewy in the middle. Bread that will stand up to some serious gravy.
