Ep 7. Rich Little Poor Boy

In this episode of Good Eats, titled "Rich Little Poor Boy," host Alton Brown explores the history and variations of the classic sandwich, the po' boy. He begins by making his own version of the New Orleans-style French bread, explaining the importance of the proper texture and crust for the perfect po' boy.

Next, Brown visits a local seafood market to learn about the different types of seafood commonly used in po' boys, including shrimp, oysters, and catfish. He then shares his techniques for breading and frying the seafood to crispy perfection.

Throughout the episode, Brown emphasizes the importance of balance and contrast in a good po' boy. He shows viewers how to make a tangy remoulade sauce to offset the richness of the fried seafood, as well as a simple slaw to add some crunch and acidity to the sandwich.

To showcase the versatility of the po' boy, Brown also demonstrates several non-traditional variations, including a Korean-style beef po' boy and a vegetarian option featuring crispy fried tofu.

As always, Brown incorporates his signature humor and culinary science knowledge into the episode, making it both entertaining and informative. Fans of Good Eats and lovers of classic sandwiches alike will enjoy this exploration of the tastiest elements of New Orleans cuisine.