So, There Hasn't Been A Lot of Activity Here

I seem to go a whole year or so between posts. I swear that will change.
For one thing, my wife and I are finishing a book called IN THE CAT'S EYES, a paranormal thriller and romance set in New Orleans. (I know, not the most original of settings, right?) You can read it on Wattpad or in the
Creative Writing section of Goodreads, right here. I'll be posting a chapter or two every day. Please leave comments! How are aspiring writers going to learn without comments and reviews?

While I am occupied with seeking comments on our book, I will also be picking up the pace on this blog. I promise. (Pinky promises are available on request.)

So, a year ago I promised you a discourse on the proper fillings for a po' boy. Fried seafood probably fills more po' boys than anything else: fried oysters, fried shrimp and fried fish. Any light frying batter is fine, although cornmeal batters are the most popular in Louisiana. I like more seafood and less batter. Use a brand like Zatarain's to simplify the job -- all the ingredients will be properly measured.

Be sure when you fry that the oil is just below the smoke point so that you food is less apt to get greasy. Peanut oil is your best choice for taste and ease of use. Throw it out after each meal; don't get caught up in straining it and trying to keep it from going rancid. Life has other projects.

If you're not going with fried seafood, a nice baked ham always goes over well, or an Andouille sausage (NEVER boudin! Much as you love a good boudin, they're all wrong in a po' boy!). Please, avoid cold cuts. There is no such thing as a cold po' boy, or a baloney po' boy, either, for that matter. If you want cold cuts, eat a muffaletta instead.

Roast beef is almost as respectable as fried seafood, when it comes to po' boy fillings, but the roast beef has to be approached delicately. There MUST be gravy, preferably a slightly sour Creole gravy, and the roast beef must be very tender and accompanied by debris. "Debris" is the bit of a roast that sticks to the pan and caramelizes. If you plan to make a roast beef po' boy, do a roast just for that purpose. Don't just grab some leftovers from the freezer. Use a tender roast and cook it at the lowest temperature the label allows, for the longest time, with plenty of wine and/or water from which you will make the gravy. Po' boys do better when they are made from well-done roast beef, as long as it is tender. As for the Creole gravy, I promise that you won't have to wait a year for my recipe. Check back next week.