Comments on: Hey Chef: Pass the Gravy!

By: Terry Thompson-Anderson

Terry Thompson-Anderson — Fri, 16 Apr 2010 16:01:17 +0000

I’ve had the same problem with roast beef po’boys in Texas. Anyone who wants to serve them should go study in the kitchen at Parasol’s in New Orleans where they cook steamship rounds covered in vegetable scraps until they’re falling apart, then serve the degreased (somewhat) pan drippings on the sandwich. Dressed or not – your choice. They call it “debris” gravy in NO. It’s an art form. But sounds like I need to try Mama’s too!

By: Lou Parris

Lou Parris — Tue, 13 Apr 2010 20:00:31 +0000

Amen to Mama’s! We live out that way, fortunately. I’ve eaten there several times, and always opt for the poor-boy with all that gravy.

By: Terry Pogue

Terry Pogue — Tue, 13 Apr 2010 00:32:57 +0000

This has me drooling and I’m not even hungry.
terry

By: HTownChowDown

HTownChowDown — Mon, 12 Apr 2010 21:55:12 +0000

Excellent point, Robb. A dry roast beef po boy, no matter how wonderful the ingredients, is missing something. And I was woefully unimpressed with Lola – cool building, great location, but very pedestrian food.

By: Tim

Tim — Mon, 12 Apr 2010 19:51:19 +0000

I have had mixed results at Lola. Sometimes they have included extra gravy with their roast beef debris, other times not. Without the gravy, it just isn’t as good.