00:00What would you say makes for a classic and true po'boy?
00:04The bread.
00:05So yeah, it's all about the bread.
00:07You know what I'm talking about?
00:08If your bread trash, you can't have no fire po'boy.
00:12Do y'all agree?
00:13Because you can't get that little French bread that sell at Rousers and call it a po'boy.
00:18That ain't what we get at the corner store.
00:20And now I ain't in the city no more.
00:22I gotta go to the Vietnamese spots that sell it by me.
00:27Don't phone, because they got the same strategy.
00:29They learned from the French too.
00:31So that's the closest French bread you can get outside the city.
00:34So if y'all want to make po'boys back at home, wherever y'all are from,
00:37go ahead and find your little restaurant that sell by me and get five loaves.
00:41They're going to look at you crazy.
00:42But tell me, no, I need five loaves so I can make this po'boy recipe.
00:47Because if you get the wrong bread, it could be used as a weapon.
00:52It is going to be so hard.
00:54It's going to scratch up all the top of your gums.
00:56It's not even worth it, especially if you get a hot sausage, cool boys.
01:00Oh.
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