RyanFromTexas said:

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Looks tasty. Did you have trouble sourcing suitable bread?

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Yes, I live in SW Colorado and finding specialty stuff is a challenge!

Looks great. One of my all time favorites. I'm still working on getting my po-boy bread right. Always seems to turn out too dense

That looks fantastic!

LRHF said:

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RyanFromTexas said:

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Looks tasty. Did you have trouble sourcing suitable bread?

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Yes, I live in SW Colorado and finding specialty stuff is a challenge!

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We live in Washington - sourcing good shrimp can also be a challenge

Not sure I've ever heard of gambino's ( I grew up in Nola) but this might be worth a look

https://gambinos.com/shop/nola-french-bread-8-loaves-30

MichaelJ said:

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Not sure I've ever heard of gambino's ( I grew up in Nola) but this might be worth a look

https://gambinos.com/shop/nola-french-bread-8-loaves-30

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Leidenheimer's doesn't ship here but I was happy when I saw this link. Ordered a package of 25 8" loaves on Wednesday. I paid a fortune to have them here today. Next time will probably pay the much lower price that would have had them here on Sunday or Monday.

Just broke the packages down and put in freezer bags so we can easily grab 2 or 3 at a time as needed. They look like the real deal.

I've known Gambino's for years as a popular king cake maker, but there bread upon initial inspection appears to be the real deal. Tasty Tails in Dallas apparently orders their bread from both Gambino's and Leidenheimer. I know their poboys are fanstastic but I have no idea which of the two companys we had for our pbs there in the past.

When we occassionally make the drive from DFW to Nola instead of flying we always buy a few packages of loaves at the grocery. I forget the branding but on the back in fine print you'd see it was baked by Leidenheimer's. I'd buy 24" loaves and cut them into 6" pieces before freezing. Pop in the oven at 350 for a few minutes and you wouldn't know it wasn't fresh.

We'd also load up a cooler with green onion smoked sausage and other items you just can't find locally.

Edit: FWIW my wife is from Nola which is how I knew of G's for their king cake. I hate king cake other than Dong Phuong's KC. I avoid it unless it is Don Phuong. Once you've tried their's you'll never want to touch it from another bakery, and you'll wake up sweating and craving it. I'm pretty sure it is laced w/heroin

Second edit: get their cream cheese KC. I just looked and they're shipping orders are already sold out. Only available for local pickup now starting on January 6th I'll try again then - maybe the "sold out" is for 2021 and not 2022.

Guess I need To make an order!

LRHF said:

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Guess I need To make an order!

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If you're ever in Texas you can buy Blue Plate mayo at most Kroger's these days!

MichaelJ said:

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Not sure I've ever heard of gambino's ( I grew up in Nola) but this might be worth a look

https://gambinos.com/shop/nola-french-bread-8-loaves-30

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MichaelJ said:

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Not sure I've ever heard of gambino's ( I grew up in Nola) but this might be worth a look

https://gambinos.com/shop/nola-french-bread-8-loaves-30

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$27 to ship FedEx ground. Decided to add a King Cake to make it worth while and shipping went up to $50. Dammit, I was excited about ordering, but not paying that for 4 day old bread

My previous comment was regarding the poster being from NO and never hearing of Gambinos.

We ordered bread from them several years ago but had to order an absurd amount. We froze a lot but ended up having to throw most of it out.

Potcake said:

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My previous comment was regarding the poster being from NO and never hearing of Gambinos.

We ordered bread from them several years ago but had to order an absurd amount. We froze a lot but ended up having to throw most of it out.

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I'll be honest - I was a child and we lived on the north shore.
Frequented New Orleans but not enough that I remember specific poboy bread distributors

superunknown said:

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Maybe one of you good at kitchen stuff peeps can do something with this

This recipe for New Orleans French Bread was published by the Times-Picayune and attributed to the G. H. Leidenheimer Baking Company:
Ingredients:

2 cups warm water (110 deg F)

2 tbsp sugar

2 tbsp dry granulated yeast

2 tbsp vegetable shortening

6-1/2 cups bread flour

1 tbsp salt

YIELD: 4 loaves

Preparation:

Place the 2 cups water in the bowl of a stationary mixer fitted with a dough hook. Add 1 tbsp sugar and sprinkle with the yeast. Allow to sit for about 15 minutes, until the mixture is bubbling. Add the remaining 1 tbsp sugar, the shortening and 5 cups of flour.

Mix until a dough starts to form. Add the salt and the remaining flour as needed until the dough forms a ball and pulls away from the sides of the bowl. Continue to knead with the dough hook for 10 minutes.

Turn the dough out onto a lightly floured board and knead by hand for a minute or two, until dough is smooth and elastic.

Return it to the mixing bowl, cover with plastic wrap, and set in a warm, draft-free corner to rise for 1 1/2 hours, or until doubled in size.

Punch the dough down, then divide it into four balls. Cover these with a clean dishtowel and let them rest for 15 minutes.

Form each ball into a 16-by-3-inch loaf. Place the loaves on baking sheets, cover them with a damp cloth and set aside to rise for 1-1/2 hours.

Preheat oven to 375 degrees. Gently place the fully risen loaves in the preheated oven and bake for about 30 minutes, until golden brown. Cool on racks.

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This recipe makes a pale imitation of the Leidenheimer bread. The missing ingredient is a bit ofrice flour and to knead the hell out of the dough…more than you think; it should shine and be one heartbeat away from falling apart due to gluten over development

I love the responses to this thread! I'm going to have to try this bread soon.

LRHF

Nice!

FWIW - my Gambino's is fantastic. Put 3 each in freezer bags then into the chest style deep freezer. Pull one out of a ziplock, pop in the oven at 375 for 5 minutes - it is perfect.

FIDO*98* said:

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I made these today and they came out perfect. Made 2 modifications. Started a poolish last night with 100g of flour and 100g water with 1/2 the yeast pack. Then I replaced 8g flour with 8g vital wheat gluten. Wish I had taken a picture, but I'll be making them again soon enough. I made Italian Beef sandwiches with them

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Gave this recipe a spin today - for a first time we will see how it tastes when we make the poboys later - but I think our house was too cold we didn't get much rise - and I had the door open because I'm smoking a pork butt today

Anyway - I'll post poboy pics later

MichaelJ said:

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The poboy

Forgot to buy tomatoes

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Looks good!

Those look amazing

Garrelli 5000 said:

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MichaelJ said:

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Not sure I've ever heard of gambino's ( I grew up in Nola) but this might be worth a look

https://gambinos.com/shop/nola-french-bread-8-loaves-30

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Leidenheimer's doesn't ship here but I was happy when I saw this link. Ordered a package of 25 8" loaves on Wednesday. I paid a fortune to have them here today. Next time will probably pay the much lower price that would have had them here on Sunday or Monday.

Just broke the packages down and put in freezer bags so we can easily grab 2 or 3 at a time as needed. They look like the real deal.

I've known Gambino's for years as a popular king cake maker, but there bread upon initial inspection appears to be the real deal. Tasty Tails in Dallas apparently orders their bread from both Gambino's and Leidenheimer. I know their poboys are fanstastic but I have no idea which of the two companys we had for our pbs there in the past.

When we occassionally make the drive from DFW to Nola instead of flying we always buy a few packages of loaves at the grocery. I forget the branding but on the back in fine print you'd see it was baked by Leidenheimer's. I'd buy 24" loaves and cut them into 6" pieces before freezing. Pop in the oven at 350 for a few minutes and you wouldn't know it wasn't fresh.

We'd also load up a cooler with green onion smoked sausage and other items you just can't find locally.

Edit: FWIW my wife is from Nola which is how I knew of G's for their king cake. I hate king cake other than Dong Phuong's KC. I avoid it unless it is Don Phuong. Once you've tried their's you'll never want to touch it from another bakery, and you'll wake up sweating and craving it. I'm pretty sure it is laced w/heroin

Second edit: get their cream cheese KC. I just looked and they're shipping orders are already sold out. Only available for local pickup now starting on January 6th I'll try again then - maybe the "sold out" is for 2021 and not 2022.

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If you decide to make Muffalettas, you can just go to McAlister's and buy whole loaves of Gambino bread. They're like $2/apiece or something ridiculously low.

Hijack: best po-boy in Houston?

Or best bakery to grab loaves to DIY po-boys?

AlaskanAg99 said:

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Hijack: best po-boy in Houston?

Or best bakery to grab loaves to DIY po-boys?

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Goode Co Seafood is my favorite po-boy in Houston. Honestly love everything they have though.

I bought a deep fryer, propane driven, 2 baskets but requires 4 gallons of oil. Rarely fire it up, but may need to here again for a fry night with the extended family.

Plan to use it at a crawfish boil as well a few times this spring. Much better temp consistency but it's an ordeal to a certain degree. I store the used oil in a homebrew corny keg, which makes dealing with that end pretty easy.

Winnie's in Midtown has a real good peacemaker poboy. They have other sandwiches that are tasty too.

Abes in Clear Lake makes a hell of a good po-boy, as does Heberts (I like the jalapeno mayo they offer).

That is a good one


BBs surf & turf also good

Surf and Turkey at Parkway will cure what ales ya