by Kevin Allman
Speaking up for the po-boy was local foodie Lorin Gaudin, while in the cheesesteak's corner was Carolyn Wyman, author of The Great Philly Cheesesteak Book and a woman who seems to have achieved a small measure of fame by cooking shrimp in a clothes dryer.
Wyman's argument against the po-boy is twofold: “The problem with a po’ boy is that it’s a bunch of different sandwiches. It lacks a clear-cut identity," she says, before telling us why the cheesesteak is superior:
“This is not a gourmet sandwich. It’s bland. That’s its secret. That’s why it’s so popular.”
TKO for the po-boy in Round 1. Cheesesteaks are all well and good, but when you're forced to make "bland" a selling point, you've already lost.