Ophelia wrote:
>
> "Omelet" > wrote in message
>
<snip>

> >> >>
> >> >>> new orleans shrimp poboy, with fresh french bread (haven't gotten
> >> >>> anything like it anywhere else) or oysters, or catfish, or roast beef
> >> >>> and gravy served "dressed" (lettuce, tomato, pickle and mayo, hot
> >> >>> sauce
> >> >>> and ketchup on the seafood) served with an ice cold beer is my
> >> >>> favorite
> >> >>> meal in the world. Heck, even the chip butty (french fries with roast
> >> >>> beef gravy) po boy is great.
> >> >> "ravenlynne"-
> >> >> Where do you go for po'boys? I used to go to Uglisich's, Parasol's,
> >> >> and
> >> >> Mother's, but , that was a while ago.
> >> >
> >> > My favorites are Acme Oyster House, Felix's, Parasol's, Maspero's. I
> >> > liked Luigi's, but we lost them in Katrina.
> >>
> >> Please will someone explain 'poboy' for a mystified Brit?
> >>
> >> --
> >
> > Try he
> >
> > <http://www.cdkitchen.com/recipes/cat...ich-Recipes.ht
> > ml>
>
> OK thanks. So it's a sandwich.. but why po'boy? Is it a contraction of
> 'poor boy'? If so.. why?
>
>
Back in the 'old days' oysters used to be so cheap and plentiful (in the
US as well as Britain) that they were food for the poor. An oyster
sandwich was eating at the bottom of the barrel, literally. Think
Colchester in the past