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that certainly looks good but give a whole steak in a bun a shot. It's really good although becoming increasingly rare on menus. It HAS to be a tender cut though. Nothing less than rib eye or you'll be struggling the whole meal.
I haven't had it, but am curious if Rude's had a Debris Po Boy before. If he has and he's still choosing these other things, then definitely want one.
it's the bread that makes it.
I used to go to Buffalo on business fairly regularly. Also got to the famous Anchor Bar for wings on several occasions.
Except in New Orleans, it was originally a sandwich given out for free by a local restaurant to the striking transportation workers - the Poor Boys on the picket line.Depends on where you are. Pretty much every region has some kind of originally cheap big sandwich(often made with trimmings from other orders) that was sold to low wage workers and earned the name Poor Boy or Po Boy.The FFA teaches me something new every day. I always thought a Po' Boy was a sandwich (i.e. pulled pork) with slaw on it
Had this Beef on Weck, and it is wonderful.
Had one yesterday due to this thread and then realized this thread is somewhere completely different, so I didn't post about it.
Don't let that stop you. You post about your experience if it damn well pleases you!!#@
It looks like some kind of mutant Cuban sandwich IMO.
The bread looked pretty flat in that pic.
It just felt wrong. Like I had walked into a bar with a bottle of whiskey only to find out that night was the AA meeting.
You won't be disappointed. Probably not as good as your Wheck Wicks or Sauso Sandos but I assure you that a debris po'boy is worth your time. Get one at Mother's with a bowl of turtle soup.
Primarily the bread and the fact that your Italian Beef hasn't been simmered in gravy for a day or so before being put on the better bread and then topped with mayonnaise, lettuce, pickles, and tomato.
Hot Giardiniera >>>>>>>>> Mayo, Lettuce, Pickles, Tomato (and whateaver else you want to throw on it)
That looks good too. I'd probably like to eat one before definitively saying it's a better sandwich than a debris po'boy unequivocally.
I'm familiar with Italian Beef. I'm also familiar with a debris po'boy. You are not. Your opinion is just a weird decision that you don't want to like it as much or more. I can't decide if it's because you just want to argue about something you don't know about, or something deeper and sinister in your personality. Can you help me decide?
I asked what makes it better and you told me they use magic bread, plus add mayo and veggies that you can pretty much put on any sandwich ever made anywhere in the entire USA.
They're awesome. I'm not going to say better or worse than a po' boy - but they're truly phenomenal.
Once again, wouldn't say better or worse, but Italian beef is awesome. I've only been to Chicago twice, so I don't know if this is commonplace or blasphemy there, but a place near me run by a Chicago transplant does an Italian beef with an Italian sausage in it as well. I have never ordered it b/c the regular IB is so good I didn't want to mess with it, but some day I will.
If I recap this as "I haven't eaten one, and I don't like your explanation of why it's better, so I'm going to assume that it isn't" will you be upset? Or should I add "I didn't read the part where you said it's simmering in gravy all day?"
I can't bring myself to do it. The Italian beef is such a thing of perfection on its own that I'm afraid to sully it.
