Dulce Pause, Here’s A Poboy Recipe!
February 26th
2008
Hello Blake Makers and Sooper Heroes! Wowsers, it’s been a busy couple of weeks. There are tons of posts and information coming about the next round of PBDDL and more (and different) free food on Soopz, but I want to post some food! I will, however, direct you to Say It On BlakeMakes.com if you’ve gotten your free PBDDL and would like your blog featured on Blake Makes.
Enough dulce for now. We live in New Orleans, so let’s talk about Poboys!
Yes, we actually eat them on a regular basis down here. No, they’re not just some touristy treat, but I will say that we rarely make them at home.
To get really good poboys, you’ve got to go out for them…like to a gas station, or some nondescript shack somewhere (that’s where you’ll find the best).
I wrote about a poboy like this months ago when I discovered the Banh Mi at the New Orleans Poboy Preservation Festival. It was my favorite of the fest because it was daring and different (I get really descriptive in my Serious Eats post).
Bridget and I decided to make these at home, and they turned out great! We grabbed the recipe from Epicurious.com.
To be honest, I was a little uncertain because of the combination of:
- Asian fish sauce
- Daikon
- Cilantro
- Liverwurst
But, they’ve been doing this in Vietnam for centuries, so of course it turned out spectacularly. Everything blends together in your mouth, and it was sublime. My favorite part is the pickled carrot and diakon salad - it’s sweet and sour at the same time.
(Bridget told me my Nesties are going to be hungry for more than just dulce soon, so in addition to being for everyone else, this post is especially dedicated to my Nestie readers! Hello!)
