Met Lou Figueroa at Buffalo Billiards today

[C.Milian]

I'm hungry, dag nab it!

Jambalaya and a crawfish pie and file' gumbo, 'cause tonight I’m gonna see my ma cher amio. Pick guitar, fill fruit jar and be gay-o. Son of a gun, we’ll have big fun on the bayou!

Before I die, I'm going to eat me a N'awlins crawfish. I've never had one.

I'll bet you can't pick out the pool player eating crawfish ---> Here

The fun, I hear, is catching 'em ---> Here

Yeah let's do this. I may not make it into my old ages either so we better be quick. LA crawfish and southern hospitality is on my bucket list now. (Rachel McAdams) <------best thing to come from the south. *siigh*

 

[ShootingArts]

Chicken Soup

I could go for some REAL Gumbo

I'm not a fan of soups of any kind including chicken soup. I had a nasty chest cold last month so my sister-in-law fixed me up with a big pot of chicken and sausage gumbo with shrimp in it. That'll do a lot more for you than chicken soup ever did! Helped some with the congestion and I could actually taste the gumbo, most stuff I ate I couldn't tell if I was eating meat or cardboard.

They cook all kinds of things I can't recognize at the fancy cajun restaurants down in the french quarter but I've never tasted anything better than down on the bayou gumbo, ettouffe, jambalaya, catfish courtboullion, the list goes on and on. If a real cajun lady cooks it, it's gotta be good!

Hu

 

[C.Milian]

I could go for some REAL Gumbo

Back when I didn't know much about much, I thought gumbo and jambalaya was the best thing in the world after eating at the New Orleans casino Las Vegas.
Still, I'm sure its made better in LA. I just remember tasting Gumbo and Jambalaya for the first time and enjoying it. First time I ever had sausage in soup. It was probably around that time I started to enjoy good food. Can't beat good food with good company, right?
There is a Thai restaurant in Hollywood, Ca that specialize in a certain soup. They boil all the flavor out of bone into their soup, then add these spice flavorings. I talk much about it to all my buds, but I was told it is made a few times better in its origin city. You wouldn't surprise anyone eating three bowls of them.

I'm stuck in a casino and they hardly make anything like it's suppose to be made. Think I'll have to go to hollywood tonight.

 

[the420trooper]

Back when I didn't know much about much, I thought gumbo and jambalaya was the best thing in the world after eating at the New Orleans casino Las Vegas.
Still, I'm sure its made better in LA. I just remember tasting Gumbo and Jambalaya for the first time and enjoying it.

If you ever find a real cajun lady to make you a pot 'o gumbo, it'll probably scorch the roof of your mouth.

My wife is from the swamps of LA, and it took me a couple of years before I stopped breathing flames every time she cooked something.

 

[Neil]

.............

 

[C.Milian]

If you ever find a real cajun lady to make you a pot 'o gumbo, it'll probably scorch the roof of your mouth.

My wife is from the swamps of LA, and it took me a couple of years before I stopped breathing flames every time she cooked something.

Yeah its pretty addicting. The spice meter has to be just right. Once my roommate came home with the hottest chile pepper in the world. I think it was from equador. He held it high while proclaiming its status, then started laughing uncontrollably, like he know he just did the most off the wall thing by ordering it online, just to show me. He also ordered, "Space Aliens Stole My Christmas Presents", the movie. Woke me up when it came in the mail. Guy is genius IQ.

 

[the420trooper]

That's what I always thought. How do you taste anything besides the spices in it???

You know how the first time you smoked a cigarette, you choked and coughed and thought it was the worst thing in the world, but now you can tell the difference between a Marlboro and a Camel by smell alone from ten feet away?

It's an acquired taste, but I really do like my food hot as fire now. Also, peppers supposedly help prevent cancer. If there's any truth to that, I should be pretty much immune by now.

 

[the420trooper]

Yeah its pretty addicting. The spice meter has to be just right. Once my roommate came home with the hottest chile pepper in the world. I think it was from equador. He held it high while proclaiming its status, then started laughing uncontrollably, like he know he just did the most off the wall thing by ordering it online, just to show me. He also ordered, "Space Aliens Stole My Christmas Presents", the movie. Woke me up when it came in the mail. Guy is genius IQ.

I'd like to hang out with that guy.

 

[ShootingArts]

a myth

That's what I always thought. How do you taste anything besides the spices in it???

Most of the food isn't hot. Quite a difference between spicey and hot. You can't just add tabasco and make anything cajun.

I did get a chuckle when a group of us that had met on the internet all met in South Dakota years ago. There was a little store that sold cracklins on the way out of town, the real deal not just the skins. These were very tasty, and just a little warm. The first evening when we were sitting around bs-ing I broke out the first paper bag of them. Nobody complained but when they got back to computers a handful posted "if Hu pulls out a brown bag with anything but coffee in it look out!" Different tastes but I really didn't notice them hot enough to need a warning.

Most of the food down here ranges from spicey not hot at all to moderately warm. Occasionally I boil up some shellfish on the hot and spicey side but that is to quieten down the crowd that always says that it would be perfect with just a little more seasoning. I laughed at a friend of mine with a bar that had a free crawfish boil every saturday. He put in six pounds of salt and plenty of pepper to boil each forty pounds of crawfish. The crawfish were free, the beer wasn't!

Hu

 

[Mr. Wilson]

Too much salt for them Mud bugs.

 

[Neil]

.............

 

[sfleinen]

Here's a NY'er that would go head-to-head with any Cajun

Most of the food isn't hot. Quite a difference between spicey and hot. You can't just add tabasco and make anything cajun.

I did get a chuckle when a group of us that had met on the internet all met in South Dakota years ago. There was a little store that sold cracklins on the way out of town, the real deal not just the skins. These were very tasty, and just a little warm. The first evening when we were sitting around bs-ing I broke out the first paper bag of them. Nobody complained but when they got back to computers a handful posted "if Hu pulls out a brown bag with anything but coffee in it look out!" Different tastes but I really didn't notice them hot enough to need a warning.

Most of the food down here ranges from spicey not hot at all to moderately warm. Occasionally I boil up some shellfish on the hot and spicey side but that is to quieten down the crowd that always says that it would be perfect with just a little more seasoning. I laughed at a friend of mine with a bar that had a free crawfish boil every saturday. He put in six pounds of salt and plenty of pepper to boil each forty pounds of crawfish. The crawfish were free, the beer wasn't!

Hu

Hey Hu:

You won't get ANY complaints from this NY'er about hot food! I don't know, but methinks my father had cajun blood in him or something, because growing up, he cooked just about everything with spice. I like pepper sauce on my eggs and omelettes; adding lots of pepper to my meal (I hold the pepper shaker upside down in my fist and shake like I'm pounding the table with my fist); scoff when people say pepperoncini is "hot" (I pop those babies in my mouth, whole, and chew them slowly right in front of those people, enjoying the experience and also enjoying the cringing looks on their faces); etc.

My mom, native Irish (straight from the boat, immigrated to the U.S. through Ellis Island in the early 1950s and has her name on the wall there) even acquired a taste for hot food through my dad. When out with extended family members, she likes to "shock" people by popping the whole glob of wasabi paste in her mouth and watching the shocked looks of onlookers.

Those are extreme examples, of course, but me loves me hot food. Dave's Insanity Sauce? Yes!!

-Sean <-- even had a cook (called "mess specialists" in the Navy) onboard ship that was a genuine cajun, and he cooked some mean jambalaya. I was one of the few non-cajuns that would push to the head of the jambalaya line to be sure I got my serving!

 

[ShootingArts]

you're right!

Too much salt for them Mud bugs.

You are right, too much salt but he was making a killing on the beer!

Hu

 

[ShootingArts]

I like it a little warm, usually not hot

Hey Hu:

You won't get ANY complaints from this NY'er about hot food! I don't know, but methinks my father had cajun blood in him or something, because growing up, he cooked just about everything with spice. I like pepper sauce on my eggs and omelettes; adding lots of pepper to my meal (I hold the pepper shaker upside down in my fist and shake like I'm pounding the table with my fist); scoff when people say pepperoncini is "hot" (I pop those babies in my mouth, whole, and chew them slowly right in front of those people, enjoying the experience and also enjoying the cringing looks on their faces); etc.

My mom, native Irish (straight from the boat, immigrated to the U.S. through Ellis Island in the early 1950s and has her name on the wall there) even acquired a taste for hot food through my dad. When out with extended family members, she likes to "shock" people by popping the whole glob of wasabi paste in her mouth and watching the shocked looks of onlookers.

Those are extreme examples, of course, but me loves me hot food. Dave's Insanity Sauce? Yes!!

-Sean <-- even had a cook (called "mess specialists" in the Navy) onboard ship that was a genuine cajun, and he cooked some mean jambalaya. I was one of the few non-cajuns that would push to the head of the jambalaya line to be sure I got my serving!

I like my food a little warm, not too hot. One trick for the stronger tasting fish if frying them is to dip them in tabasco before battering them. Normally works really well, most of the heat cooks away and it is only moderately warm with that great tabasco flavor. My batter was a little thicker than usual one day and the tabasco stayed full heat. Those fish were a wee bit warmer than intended after marinating them in tabasco!

When I wanted to put some miles behind me I scored tasso, cracklins, and some good french bread. Loaded up the 'burban with a dozen guns or so and headed out. Made over a thousand miles the first day, didn't stop for anything. I still favor tasso as snack food.

Hu

 

[Mr. Wilson]

You are right, too much salt but he was making a killing on the beer!

Hu

....but...in my world....nobody would eat more than one if they were crap.
He'd have wasted good food and sold no more beer than normal..and folks would be pissed that he served crap.

 

[lfigueroa]

I met Lou Figueroa at Buffalo Billiards, the world's pool hall, today. As expected he was a very nice guy in person, much the same as on the forum.

He was busy in a gambling match when I got to the hall and by the time he was done we were both late to be somewhere else. We squeezed in a few games anyway.

I'd say our skills are pretty much equal albeit in slightly different areas. Lou was pocketing balls mighty fine and I was giving him at least shortstop level racks, heck maybe even pro level racks! I don't want to seem to be bashing Lou but I don't really know if he could have matched my racking skills. In the short time we played he didn't get a chance to show off his. :thumbup:

Names conveniently forgotten but there was a little talk of the usual late night gambling action at Buffalo's the night before. One pocket, $2000 a game. Went back and forth a bit I heard but they finished even so they may be going at it again.

Hu

It was my great pleasure to meet Hu at BB. He is a true gentleman and I could tell that his game just had a little rust on it.

Lookin' forward to the next time, Hu. Perhaps we can spend more time together my next run.

Lou Figueroa

 

[lfigueroa]

Sounds like you and LOU HAD A GREAT TIME in the greatest pool room in the states,BUFFALO BILLIARDS,yeah baby thats what iam talking about!whereS the LOCK at,were talking about his home poolroom!

I really enjoyed BB -- they made me feel like one of da boys and I had a ball. Corner Pocket looked like a very nice room also, but I only had a chance to spend a little while there.

Lou Figueroa

 

[lfigueroa]

Hu, I hear that once you "rack a million racks", you will have good racking skills !

I assume Lou was traveling with his girlfriend?
Her name is "GINA", about 5 feet tall, super super thin???? :grin-square:

Yes, she was with me

Lou Figueroa

 

[ShootingArts]

tasted pretty good

....but...in my world....nobody would eat more than one if they were crap.
He'd have wasted good food and sold no more beer than normal..and folks would be pissed that he served crap.

The crawfish were actually pretty tasty. Maybe a limit to how much salt they can absorb in the time they soaked or maybe it was the amount of beer we drank while shooting pool on his several bar tables and waiting for the crawfish to be ready. They weren't the best I ever ate but they were far from the worst.

Of course free food tastes better. Any time somebody's wife had a culinary disaster they brought it in to work the next day. For free everybody thought it was great!

Hu

 

[lfigueroa]

Hello Richie,
Where have you been? I have not heard from you in a long time! Are you OK? Thanks for mentioning the Lock and the worlds poll hall, Buffalo's Billiards!!! Let me hear from you Richie? I was in Buffalo's Billiards tonight. No Lou!!!
Many Regards,
Lock N Load.

I was there during the day. About six hours Monday and four Tuesday. I would have made different arrangements for different days and times, but nobody chirped (even though I posted about the upcoming trip two weeks out) so I just went when it was most convenient for me.

Lou Figueroa