As someone who was born and raised in Southern Louisiana, the birthplace of the Po'Boy…..you over engeneered this. The point of the Po'Boy is its simplicity. Looks great though. Also nobody except out of towners call it NOLA. It was invented to see the tourists. Also ty for using crystals. Also Tabasco will work just as well
Best? Mmmm, well that would depend on your geographical location within the US. From a Gulf Coast raised 50+ yrs person … it looks ok & I’m sure it’s tasty
It's "CRYSTAL" not Crystals. Also NOLA is to be written, only tourists say it. Unless your'e referring to Emeril's long-closed restaurant in the Quarter. Also the best shrimp po' boy doesn't have tomatoes, and uses cabbage instead of lettuce. RIP Dot.
My friend, bread from Philly does not make a poboy. You're close..but only new orleans French bread makes a poboy. Oh yea, the shrimp must be authentic gulf of america shrimp.
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I choose Crystals over any other brand.
No remoulade?
As someone who was born and raised in Southern Louisiana, the birthplace of the Po'Boy…..you over engeneered this. The point of the Po'Boy is its simplicity. Looks great though. Also nobody except out of towners call it NOLA. It was invented to see the tourists. Also ty for using crystals. Also Tabasco will work just as well
Ham!
HAMMM
You Have To Dig Or Hollow Out The Bread To Get More Shrimp In There And For It To Close Correctly… Your Welcome From Algiers, West Bank…
Thank you HAM!!!!!
Best? Mmmm, well that would depend on your geographical location within the US. From a Gulf Coast raised 50+ yrs person … it looks ok & I’m sure it’s tasty
It's "CRYSTAL" not Crystals. Also NOLA is to be written, only tourists say it. Unless your'e referring to Emeril's long-closed restaurant in the Quarter. Also the best shrimp po' boy doesn't have tomatoes, and uses cabbage instead of lettuce. RIP Dot.
A boiled shrimp poboy (altho still sounds delicious) is lowkey offensive.
Omg Haaaaam! I love love the way you explain the reason for each step clearly. I always click any video you and/Sohla are in.
Tabasco and a light drizzle of ketchup works great on my po-boy.
How refreshing to see a REAL Chef on this channel, instead of a bunch of clueless influencers playing Chef for the cameras. 🥂
How have i been living without my Crystals? Since i moved 4 years ago! Time to toss some other condiments!!
Dont call it a po-boy if it's not on french bread
My friend, bread from Philly does not make a poboy. You're close..but only new orleans French bread makes a poboy. Oh yea, the shrimp must be authentic gulf of america shrimp.
Lost me at "bahn-mi loaf" -__-
you need to a back new Orléans you didn't make remoulade
A “symphony of textures” 🤨 🤖