Talk:Po' boy

message: can anyone find a citation for the lengths detailed in the article (shorty, quarter, half, and full)?  Living in New Orleans all my life I've never heard these terms. They may be correct historically, but today most places sell po boy by small (~6") and large (~12"). Does anyone have any citations that document either or both of these length descriptions? Jean15paul (talk) 15:01, 10 November 2015 (UTC)
thread_title: citation for pobody lengths?

message: wtf is a "traditional American baguette" and how does it differ from, say, a traditional French baguette?  —Preceding unsigned comment added by 98.163.238.118 (talk) 07:39, 21 May 2009 (UTC)
thread_title: a baguette by any other name

message: No mention of French Fry Po Boys?  Althought they are not as common as seafood or roast beef, French Fry Po Boys are traditional po boys and deserved to be mentioned (some claim that they are the original po boy, but I don't have a source).  If no one objects, I will add it. Jean15paul (talk) 18:10, 1 October 2008 (UTC)
thread_title: French Fry Po Boy

message: Added Leidenheimer's link and Blake Ponchartrain link.  Added "Clovis" to "Benny Martin".  Wondering: are we using "po' boy" in this article, or "po-boy" or "po boy" or what?  I used "po' boy" and I may have changed a couple other uses for the sake of consistency. Zeno Izen 21:12, 5 June 2006 (UTC)
thread_title:  Today's edits 

message: I've read some accounts (unfortunately don't remember exactly where) that the word "po-boy" came from sandwiches served to workers on a public project (in the 1800's?) when, because of a lack of meat and/or to keep costs low, the sandwiches were prepared with french fries for filling.  Anyone know anything about this?  Thanks.rich 18:35, 22 November 2006 (UTC)
thread_title:  History of the word 'po-boy" 

message: Is New Orleans-style French bread a baguette?  I thought baguettes were harder than New Orleans French bread, without the soft "insides". rich 09:27, 9 September 2007 (UTC)
thread_title:  Baguette? 

message: I've added tags to the discussion of Louisiana French bread. This all sounds like original research, and it is also self-contradicting. The bread is described both as "dense and chewy" and "light and airy." It can't be both. Also, French bread varies tremendously all over the world--qualifying statements seem to be in order.
French bread exists all over the world?  —Preceding unsigned comment added by 84.165.214.73 (talk) 18:05, 30 July 2009 (UTC)
thread_title:  Louisiana French bread 

message: Weren't there "po' boy press" appliances that heat the po'boy?  I am seem to recall them being used at shops around NOLa and Biloxi.  They would literally press the po boy like an iron to heat the po' boy.  Jacksinterweb (talk) 01:36, 17 December 2007 (UTC)
thread_title:  po' boy 'press' 

message: This article severly lacks sources as though knowledge of the po boy was divenly given.Not only this but this article is far too short to describe what the po boy is all about.Needs fixing fast.Wikimakesmart (talk) 14:59, 29 August 2010 (UTC)
thread_title:  Lacking? 

message: "Soft shell crab, catfish, crawfish, eyeballs, Silver Jews, no, butt, Louisiana hot sausage, roast beef and gravy, and French fries are other common variations." 
"Eyeballs, silver Jews, no, butt?" 
Are you monitoring this?  This stuff either needs to be deleted or explained.  —Preceding unsigned comment added by 74.10.198.104 (talk) 19:37, 28 October 2010 (UTC)
thread_title:  WTF? 

message: I grew up with my parents who are always right calling it a Poor Boy and the sandwich was a grilled cheese with bologna  — Preceding unsigned comment added by 50.104.95.18 (talk) 16:37, 18 November 2012 (UTC)
thread_title:  It's Not Po Boy it's Poor Boy and you have the recipe wrong 

message: The article had completely omitted the (generally-accepted) fact that "po' boy" is derived from the French term pourboire.  In the non-rhotic English used in New Orleans, the connection between pourboire and po' boy is obvious.  I've added this in.  The mystery about the origin of the term is not its etymology, but as to how it came to be applied to a sandwich. The etymology is straightforward. 71.205.174.204 (talk) 16:19, 29 December 2012 (UTC)
thread_title:  Po' boy is derived from pourboire 

message: So I'm heading to New Orleans soon, and wanted to know what makes a Po'boy different from a sub - all this article gives me is "A key ingredient that differentiates po' boys from other submarine sandwiches is the bread." Unfortunately, no details on what makes the bread so special - that section just talks about how long the bread is. A section that describes why the sandwich is noteworthy would be great.  — Preceding unsigned comment added by 31.6.53.45 (talk) 08:24, 20 April 2014 (UTC)
thread_title:  Still not clear on what makes this something other than a sub 

message: The lead of the article says it "almost always consists of meat, which is usually sloppy roast beef, or fried seafood which includes shrimp, crawfish, oysters and crab."
The Preparation section which follows directly says "traditional versions are served either hot or cold and include fried shrimp and oysters. Soft shell crab, catfish, crawfish, Louisiana hot sausage, fried chicken breast, roast beef, and French fries are other common variations."
So the lead's first option (meat, usually roast beef) is, according to the section, a common variation. Also, the lead says meat is usually roast beef, while the prep section lists sausage, chicken THEN roast beef. If it's most common, why isn't it first?
Further, why does the lead select the few options is does? More consistency between the two would be an improvement. Also, is the prep section suggesting the sandwich can contain french fries in place of any protein? 
Finally, the opening basically says it's a sandwich with one of the proteins discussed, served on a new orleans bread. Is that the only things that make a sandwich a po boy? The lead should describe all of the major components. I get there's a lot of variety, but somethign must make it a po boy vs. just a sandwich... If the lead needs to describe a couple of varieties, that's ok too. TheHYPO (talk) 04:20, 14 August 2016 (UTC)
thread_title:  Inconsistency and lack of detail 

message: Is it possible to add a reference to a unique variation without it being an inappropriate external link? See my attempt to add a variation that was removed for that reason. Is there an appropriate way to add this information to the article?  — Preceding unsigned comment added by Wikiken71 (talk • contribs) 16:07, 1 January 2020 (UTC)
replies: text: If there are sufficient independent sources, maybe. But if 'unique' means specific to one restaurant, it is unlikely that any mention at all would be in keeping with WP:UNDUE. - MrOllie (talk) 16:11, 1 January 2020 (UTC)
thread_title:  Adding a variation 

message: — Assignment last updated by Bmitch18 (talk) 04:43, 13 December 2023 (UTC)
thread_title: Wiki Education assignment: Information Literacy and Scholarly Discourse