Now Lou
Be nice , You still playing with that fancy 3 piece cue you had when I met you at Skeeters ? Best Matt
Be nice , You still playing with that fancy 3 piece cue you had when I met you at Skeeters ? Best Matt
Met Lou Figueroa at Buffalo Billiards today
- Thread starter ShootingArts
- Start date
Hey, I didn't get a thread when we met! 
Shouldn't this post be in a little larger font size and colored blue?
Hey Matt,
Hu, did not even answer my post. Nor did Lou. Poor Lock!
Many Regards,
Lock N Load.
spent another 12-14 hours building fence today!
You know I didn't mean to leave anybody out. Had to get back on the fencing project today after sneaking off yesterday. Too crosseyed to be posting tonight too, I'm just reading a bit before a long nap!
Back when he was twelve years old my son was helping me build a fence around a pasture. Somebody came by and commented that they bet he was learning a lot helping me build a fence. He said. "Yeah, you hire it done!" Got to admit he had a point but I'd be scared to see the bill for almost a half mile of fencing.
I know you work, I assume a day job. Do you usually come into Buffalo's during the day weekends? Might be the best time for us to get together. I did ask Buffalo if you were in the room when I was there but no luck.
Hu
You know I didn't mean to leave anybody out. Had to get back on the fencing project today after sneaking off yesterday. Too crosseyed to be posting tonight too, I'm just reading a bit before a long nap!
Back when he was twelve years old my son was helping me build a fence around a pasture. Somebody came by and commented that they bet he was learning a lot helping me build a fence. He said. "Yeah, you hire it done!" Got to admit he had a point but I'd be scared to see the bill for almost a half mile of fencing.
I know you work, I assume a day job. Do you usually come into Buffalo's during the day weekends? Might be the best time for us to get together. I did ask Buffalo if you were in the room when I was there but no luck.
Hu
Sure you did!
Better check, i remember posting a thread about that trip but I don't remember what I said!
Hu
Hey, I didn't get a thread when we met!
Better check, i remember posting a thread about that trip but I don't remember what I said!
Hu
Thanks!
JAM,
You know if you and Keith make it to New Orleans we will scare up some great seafood! I could probably give Keith a few pointers on racking too, I've heard he doesn't get to work on his racking skills very often. :thumbup:
Hu
More tomorrow folks, I feel shot at and missed and . . . well I don't remember the rest of that saying, must be nap time!
JAM,
You know if you and Keith make it to New Orleans we will scare up some great seafood! I could probably give Keith a few pointers on racking too, I've heard he doesn't get to work on his racking skills very often. :thumbup:
Hu
More tomorrow folks, I feel shot at and missed and . . . well I don't remember the rest of that saying, must be nap time!
Ok Hu, This is Casey, I was the one playing Lou for the last 2 days.
You have me curious about your seafood place to eat. Let's have a NAME and where is it located. Thanks, Casey
I had oyster on the half shell the other night. They weren't as fresh as I usually have them at crawfish house in OC. After a good workout I will destroy a few pounds of crawfish and shrimp. The oysters there tastes so good with cocktail sauce. Kinda crisp and savory? Or is it watery crisp? A good oyster should taste like a tangerine. One of those mixed tangerines from whole foods. You know how they do it....there is even tanger-plum now. Good stuff. Careful...shellfish are high in cholesterol...but so damn good. I swear I can eat a few dozen oysters just to get the meal started. YumYum.
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
Hello Hu,
I get off from work at 4:30 PM. I get to Buffalo's Billiards, the worlds pool hall at about 7PM after traffic dies down a bit. I am there Monday, Thursday, Saturday, And sometimes Sunday evening. I am sorry I did not get to meet you and Lou. I know you had a good time though! Please do not work too hard on your fences! See you next time.
Many Regards,
Lock N Load.
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
im one of the lucky ones, my better half (some might say my only good half) is origionally from the new orleans area, so when we retired, this was the only place we could both agree on... the food here is better than any other place in the world, in my opinion.
the wife told me this morning we are having jumbalaya tonight for dinner... man i have it so rough.
:thumbup:
Oh, man, you lucky duck. Jambalaya is actually the first bluegrass song I learned by heart with my family. I play keyboard and banjo, my brother guitar, my birth mother accordion and harmonica, my uncle guitar, my cousin bass, another cousin mandolin, and all others can join in by scraping the washboard, clacking the spoons, or blowing in the jugs.
Hank's version, of course, is "the" best ---> Hank's Version.
Oh, man, my mouth is now watering! :embarrassed2:
Attachments
Not on a bet!
Casey,
We have nodded at each other or spoke a couple words for a few years now. About the place to eat, you'll notice the name is missing although you almost certainly already know it I'll send it in a rep note. I wouldn't post the name on a bet! The place is busy enough with no real sign but every few years or so some danged food writer discovers it and then I can hardly get through the door for the next six months. Loose lips sink ships and keep me away from the groceries!
CMilian,
There is a Drago's in or right next to Harrah's now. Never been there, prefer the old place in Metairie, but they can fix you up with charbroiled oysters. Raw is fine for some and a good starting point before a platter for those that favor them over a few pounds of boiled shrimp or crawfish but I like the charbroiled oysters with a butter sauce. They pop them open and stick them over a roaring fire for a minute or two so the butter stays hot. Goood Stuff!!
JAM,
A quickie funny story. Chef John Folse and I are nodding acquaintances. I was in a very lightweight college restaurant when I looked over at the next table and saw John. Couldn't resist, I said "Aha, now I see where you get all your recipes from!" Didn't bother him, he laughed and agreed.
About that time pounds of boiled crawfish arrived at his table. I thought I went through the peeling and eating process pretty quickly but John was popping tails off with each hand and sucking/pulling the meat out with his teeth. It was a one handed operation with each hand and he was using both in a high speed blur! Never saw crawfish disappear so fast in my life. Eating that many crawfish would be an hour long event for me, it was a ten minute break from a book signing for him and most of that ten minutes was spent talking!
Hu
Casey,
We have nodded at each other or spoke a couple words for a few years now. About the place to eat, you'll notice the name is missing although you almost certainly already know it I'll send it in a rep note. I wouldn't post the name on a bet! The place is busy enough with no real sign but every few years or so some danged food writer discovers it and then I can hardly get through the door for the next six months. Loose lips sink ships and keep me away from the groceries!
CMilian,
There is a Drago's in or right next to Harrah's now. Never been there, prefer the old place in Metairie, but they can fix you up with charbroiled oysters. Raw is fine for some and a good starting point before a platter for those that favor them over a few pounds of boiled shrimp or crawfish but I like the charbroiled oysters with a butter sauce. They pop them open and stick them over a roaring fire for a minute or two so the butter stays hot. Goood Stuff!!
JAM,
A quickie funny story. Chef John Folse and I are nodding acquaintances. I was in a very lightweight college restaurant when I looked over at the next table and saw John. Couldn't resist, I said "Aha, now I see where you get all your recipes from!" Didn't bother him, he laughed and agreed.
About that time pounds of boiled crawfish arrived at his table. I thought I went through the peeling and eating process pretty quickly but John was popping tails off with each hand and sucking/pulling the meat out with his teeth. It was a one handed operation with each hand and he was using both in a high speed blur! Never saw crawfish disappear so fast in my life. Eating that many crawfish would be an hour long event for me, it was a ten minute break from a book signing for him and most of that ten minutes was spent talking!
Hu
keeping the thread on track!
Just trying to keep the thread on track, I'll mention the early lunch I just ate. Half a shrimp po-boy and half a catfish po-boy both on nice fresh french bread of course. The bread is a big part of a po-boy. Got to be a little chewy, a little crunchy, and not get soggy. Too crunchy or too chewy is bad and of course soggy bread ruins a seafood po-boy. The shrimp po-boy is perfect as it comes and a generous splash of tabasco adds a little extra to the catfish.
Since either "half" was as big as many po-boys I'm a bit more than pleasantly full now but sometimes we just have to suffer in south Louisiana, hurricanes, floods, overstuffed po-boys . . .
This thread was about seafood wasn't it?
Hu
Just trying to keep the thread on track, I'll mention the early lunch I just ate. Half a shrimp po-boy and half a catfish po-boy both on nice fresh french bread of course. The bread is a big part of a po-boy. Got to be a little chewy, a little crunchy, and not get soggy. Too crunchy or too chewy is bad and of course soggy bread ruins a seafood po-boy. The shrimp po-boy is perfect as it comes and a generous splash of tabasco adds a little extra to the catfish.
Since either "half" was as big as many po-boys I'm a bit more than pleasantly full now but sometimes we just have to suffer in south Louisiana, hurricanes, floods, overstuffed po-boys . . .
This thread was about seafood wasn't it?
Hu
this thread is no longer pool related 
You have hijacked your own thread!
.
This thread was about seafood wasn't it?
Hu
You have hijacked your own thread!
well if somebody is gonna do it . . .
Yep, I was chuckling about that myself! Most of the long threads wander all over the place, many of the shorter ones too. My thread was fairly certain to get derailed, figured I might as well do it myself. Been close to three hours since lunch and I'm finally starting to feel just pleasantly full. I think the three or four french fries I ate with the po-boys might have been over the top!
Hu
You have hijacked your own thread!
Yep, I was chuckling about that myself! Most of the long threads wander all over the place, many of the shorter ones too. My thread was fairly certain to get derailed, figured I might as well do it myself. Been close to three hours since lunch and I'm finally starting to feel just pleasantly full. I think the three or four french fries I ate with the po-boys might have been over the top!
Hu
I could go for some REAL Gumbo