Not Paleo

by wjw on May 29, 2015

poboyCourtesy of Diana Rowland, the “potato po’boy,” a New Orleans treat with which I was previously unacquainted.

A hoagie roll slathered with mayonnaise, filled with french fries, and then drowned in brown gravy.

A very good thing, if this is the sort of thing you think is good.

 Of course, your pancreas can disagree.

-dsr- May 29, 2015 at 6:49 pm

Clearly it needs cheese curds, so it can be a poutine boy.

(Acadian and cajun are cognates for a reason.)

Dave Bishop May 30, 2015 at 2:20 am

This would be called a ‘chip butty’ in the north of England.

wjw May 30, 2015 at 4:05 pm

Wouldn’t a chip butty have butter rather than mayonnaise? Because otherwise it would be a chip mayo, right?

Shash May 31, 2015 at 3:16 pm

Dave Bishop, I was wondering if it could be called “extreme lacing”.

I’d go for butter rather than mayo but I expect that salad cream might be the dressing of choice.

Dave Bishop June 1, 2015 at 3:57 pm

Hhhhmmm!? Interesting technical points there! Nevertheless, to north Britons, the key ingredients are chips (i.e. fries) and bread. You can chuck anything else on you like – but it’s still a chip butty.

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