The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts. – Bertrand Russell.
Friday, I was invited to a home game tournament with a whole bunch of folks I have never played cards with. I am far from a tourney specialist and when I saw these guys had real poker tables, a computer program for blinds/levels, four or five sets of chips, and expected 24 people, I began to wonder if this was +EV for me or not. However, the buy in was low enough that I was fine with losing that so long as I met one or more new people to bring in to our home game. I was pleasantly surprised to discover the overall skill level was rather low. In fact, I felt somewhat “Seinfeldian” as I was reminded of the episode where Kramer (an adult) is practicing martial arts in class with adolescents (i.e. a man among boys). Several of the player’s wives played and were all dead money. Only the hosts seemed to be even close to competent players. Calling bets to the river with 2nd pair and not being able to fold a single pair when it was obviously no good were typical of the play. Folks routinely allowed their stack to dwindle to an M of 1 or 2 before deciding to shove it all in. Of course, there was one guy that had to cheat. I saw him place less than the proper amount for his big blind (using big stacks of small denomination chips) in a couple of times but did not comment since I was the new guy and he seemed to be a regular and a friend of the host. However, when he got moved to my table, he was the big blind and, after eyeing what he put out for his blind and estimating it was considerably short, I asked him if he had put in the right amount. He ignored me so I asked the host (who was now dealing since he was out) to count the chips he had put out for his big blind. It was about half of what it was supposed to be. After he was made to put in the right amount, it was clear he had no more than one more big blind left. I was the chip leader and on the button so I shoved pre with J-4o just to steal his blind. He hemmed and hawed before calling with 6-4s. Neither of us improved and I knocked him out. I had also knocked out about 6 other players so when it got to be heads up and I had the other guy well covered, he gladly accepted the 2nd place money + the additional $40 I offered him to end the tourney right away. I promptly thanked the hosts and gave the host’s wife $20 as a show of gratitude for the food and good times. As I was pocketing my winnings (12 x buy in), my primary goal (at this point) was to make sure to be invited back.
Something I never really wish for, but that I am always glad to see because it only occurs occasionally, happened at both home game gatherings this week. The guys that rarely ever win won this week. I lost a little at one and won a little at the other but for the most part, the usual winners lost and the usual contributors, won. This is a healthy thing for all games but particularly home games where there isn’t a line of people waiting to be seated at the poker table. Barry Greenstein talks about this sort of thing in his book, Ace on the River. When you have a good game going, nurture it to help it keep going. It’s good when the live ones have a good day. They are the ones that often contribute the most to making a game, a good (i.e. profitable) one. So, although it was a break even week for me, it was a great week for our game and that is definitely, +EV.
Showing posts with label Galveston. Show all posts
Showing posts with label Galveston. Show all posts
Wednesday, March 24, 2010
Wednesday, February 10, 2010
I Guess They Threw All the Beads in New Orleans, Mardi Gras Galveston 2010
I just want Texas to be number one in something other than executions, toll roads and property taxes. – Kinky Friedman
The weather was beautiful on Saturday morning and I was up early to attend the annual Galveston County Master Gardener’s Fruit Tree sale. Having been twice before, I knew what sort of chaos to expect and got there early. This sale offers fruit tree varieties that are particularly well suited to our south Texas climate and grown with love by real master gardeners. They are sold either bare root or potted in 3-5 gallon containers. I bought a bare root Beauty Plum tree to add to my two MidPride Peach trees, and navel Orange tree (purchased at my two previous visits). Having been prepared, I was the first one to check out and headed straight home to plant my new tree.
As it got closer to Noon, we loaded up the boys and headed to the Seawall to see the first Mardi Gras parade of the day. The most noteworthy guy they had in this parade this year was none other than the former Texas Gubernatorial candidate, Kinky Friedman, chomping his trademark cigar. Sadly, (as you can see from the picture) neither Kinky nor the other folks in the parade were throwing many beads, and consequently, the parade watchers were not properly bead adorned. As one of the lucky ones to have previously ridden floats in the parade, I can confirm that you are supposed to be throwing beads as fast and furiously to the crowds as you can. The folks in this parade, apparently, had not gotten the memo about proper Mardi Gras parade etiquette.
In any case, we ended the afternoon on a high note by stopping by the locally famous, Queen’s Bar-B-Que. I had a sliced beef po-boy and my wife and son enjoyed the chipped beef po-boys. The sandwiches were good but not sufficiently large and, as usual when I go to Queen’s, I could have easily eaten two.
The weather was beautiful on Saturday morning and I was up early to attend the annual Galveston County Master Gardener’s Fruit Tree sale. Having been twice before, I knew what sort of chaos to expect and got there early. This sale offers fruit tree varieties that are particularly well suited to our south Texas climate and grown with love by real master gardeners. They are sold either bare root or potted in 3-5 gallon containers. I bought a bare root Beauty Plum tree to add to my two MidPride Peach trees, and navel Orange tree (purchased at my two previous visits). Having been prepared, I was the first one to check out and headed straight home to plant my new tree.
As it got closer to Noon, we loaded up the boys and headed to the Seawall to see the first Mardi Gras parade of the day. The most noteworthy guy they had in this parade this year was none other than the former Texas Gubernatorial candidate, Kinky Friedman, chomping his trademark cigar. Sadly, (as you can see from the picture) neither Kinky nor the other folks in the parade were throwing many beads, and consequently, the parade watchers were not properly bead adorned. As one of the lucky ones to have previously ridden floats in the parade, I can confirm that you are supposed to be throwing beads as fast and furiously to the crowds as you can. The folks in this parade, apparently, had not gotten the memo about proper Mardi Gras parade etiquette.
In any case, we ended the afternoon on a high note by stopping by the locally famous, Queen’s Bar-B-Que. I had a sliced beef po-boy and my wife and son enjoyed the chipped beef po-boys. The sandwiches were good but not sufficiently large and, as usual when I go to Queen’s, I could have easily eaten two.
Tuesday, October 13, 2009
Broadway
A man has made at least a start on discovering the meaning of human life when he plants shade trees under which he knows full well he will never sit. – D. Elton Trueblood
Broadway – the primary entrance route to the city of Galveston – not the straight of the same name – has been forever changed. It was formerly lined with huge majestic century-plus old oak trees throughout the esplanade and also at curbside of the many stately old Victorian homes. The foliage of these massive trees - at some sections of Broadway – met in the middle forming a beautiful canopy of green above the roadway. This is no longer the case. Most of the big trees have been cut down to the ground. The massive influx of salt water that covered much of the city post Hurricane Ike, killed most of the oaks. A sparse few trees remain. The once proud entrance to the old city appears bare - wide open to the sun and sky like at no other time in my life. Although many small (approx. 10 ft) oaks are being planted to replace the old ones, I will be long gone before the street looks anything like it did before. The huge palms fared well and remain but without the oaks, it just doesn’t look the same.
Broadway – the primary entrance route to the city of Galveston – not the straight of the same name – has been forever changed. It was formerly lined with huge majestic century-plus old oak trees throughout the esplanade and also at curbside of the many stately old Victorian homes. The foliage of these massive trees - at some sections of Broadway – met in the middle forming a beautiful canopy of green above the roadway. This is no longer the case. Most of the big trees have been cut down to the ground. The massive influx of salt water that covered much of the city post Hurricane Ike, killed most of the oaks. A sparse few trees remain. The once proud entrance to the old city appears bare - wide open to the sun and sky like at no other time in my life. Although many small (approx. 10 ft) oaks are being planted to replace the old ones, I will be long gone before the street looks anything like it did before. The huge palms fared well and remain but without the oaks, it just doesn’t look the same.
Friday, July 10, 2009
Liquid Assets - Iced Tea
American-style iced tea is the perfect drink for a hot, sunny day. It's never really caught on in the UK, probably because the last time we had a hot, sunny day was back in 1957. - Tom Holt
Down here in Texas, we just recorded the hottest June on record for the Galveston/Houston area. Due to that excessive heat, it seems like I have been drinking iced tea by the gallon. A refreshing glass of iced tea is such a simple thing to make, yet so many people and restaurants get it wrong. The tea must be brewed to be strong and should be robust tasting since it will be diluted when poured over ice. It should smell like tea and it should have a distinct tea flavor without any odd tastes from an unclean urn or poorly maintained equipment. If a customer orders iced tea, kindly warn them before serving them any sort of flavored tea (e.g. mango tea, peach tea, plum tea, etc.) since many of us eschew those sorts of teas. The tea should not be cloudy or murky looking as this usually indicates the tea was not freshly made. The tea should be tasted regularly by the management to ensure none of these undesirable elements have crept in. A weak color means too much water is being added to the brew and this must be avoided. Anyone may dilute the tea further, if they wish, but no one may undo this damage once done. This is important. Many of us are choosing tea over soda or flavored water for not only reasons of taste but for caloric and anti oxidant content. Another great thing about iced tea is that, at least down here in the South, refills are customarily provided free (once when I was in Michigan they had the audacity to charge me for a refill and I remember looking at them as if they were crazy). Although, the tradition in the South is for sugary sweet tea, many of us actually prefer it unsweetened. It really is a simple but positively refreshing beverage (if prepared well) on the hot and humid days we frequently enjoy down here in Texas.
Down here in Texas, we just recorded the hottest June on record for the Galveston/Houston area. Due to that excessive heat, it seems like I have been drinking iced tea by the gallon. A refreshing glass of iced tea is such a simple thing to make, yet so many people and restaurants get it wrong. The tea must be brewed to be strong and should be robust tasting since it will be diluted when poured over ice. It should smell like tea and it should have a distinct tea flavor without any odd tastes from an unclean urn or poorly maintained equipment. If a customer orders iced tea, kindly warn them before serving them any sort of flavored tea (e.g. mango tea, peach tea, plum tea, etc.) since many of us eschew those sorts of teas. The tea should not be cloudy or murky looking as this usually indicates the tea was not freshly made. The tea should be tasted regularly by the management to ensure none of these undesirable elements have crept in. A weak color means too much water is being added to the brew and this must be avoided. Anyone may dilute the tea further, if they wish, but no one may undo this damage once done. This is important. Many of us are choosing tea over soda or flavored water for not only reasons of taste but for caloric and anti oxidant content. Another great thing about iced tea is that, at least down here in the South, refills are customarily provided free (once when I was in Michigan they had the audacity to charge me for a refill and I remember looking at them as if they were crazy). Although, the tradition in the South is for sugary sweet tea, many of us actually prefer it unsweetened. It really is a simple but positively refreshing beverage (if prepared well) on the hot and humid days we frequently enjoy down here in Texas.
Tuesday, March 3, 2009
Mardi Gras Galveston – Maximizing Expected Value, Observations of a seasoned Mardi Gras Galveston veteran
Life is partly what we make it, and partly what it is made by the friends we choose. – Tennessee Williams
As with most things, plan ahead. Check the weather forecast and make sure to bring appropriate outer wear such as a jacket or raincoat, etc. Wear comfortable footwear that can handle crowds well and that you won’t mind walking around in all day.
Eat well before you head down to the Mardi Gras. Then, eat more throughout the day to help keep you going until late night.
Bring some friends that want to party and that you will want to party all day/all night with.
Establish a meeting place in case everyone gets separated. You won’t hear or feel your cell phone in the noise and chaos of the crowd.
Buy your beads at discount mart or online - otherwise expect to pay dearly for the good ones (i.e. those that will entice a show). I recommend buying an entire package of nice ones. None of the ladies will know that you got a volume discount.
Buy your beer at a discount mart or a grocery store. Then fill your cooler and keep it in your car/truck. Park your vehicle just a block or so outside the Strand area and have a back pack or tube style pack to carry your beer into the Strand. Otherwise, be prepared to pay top dollar for your beverages.
Be prepared. If you might need some antacid, aspirin, caffeine, or other medicine to feel like partying late into the night, take some with you. Don’t be a party pooper and want to leave early because you weren’t prepared.
Regarding cameras:
a) You will not be fast enough to be able to photograph very many flashers – the whole thing just happens too fast.
b) If you try, you will miss out on seeing two pair for every one pair that you actually photograph. There are plenty of quality amateur photos on the internet. Your photos will not likely be any better than those readily available so don’t waste your time.
c) The high quality chicks won’t let you take their picture for fear of ending up on the internet. If they even see your camera, most of the best looking women won’t show while you are around. If you want to see the highest quality goods, come with plenty of nice beads and no camera.
d) Your camera will be at risk of being dropped or knocked from your hands in the chaos that is the Mardi Gras.
e) You will miss out on a lot of other Mardi Gras sights and sounds trying to get photos. Forget about it. Be in the moment – party NOW. That is what you came to the Mardi Gras for.
f) Exceptions. If you are one of the lucky few to be able to enjoy the Mardi Gras from a balcony above the crowds, then you will be able to get plenty of good photos. You just can’t do it from the ground. Also, look for women wearing masks. They understand how it all works and they came prepared to flash confident that their anonymity will remain intact. I predict women wearing masks will become the norm in the future.
That's it. Now, have fun and be safe.
As with most things, plan ahead. Check the weather forecast and make sure to bring appropriate outer wear such as a jacket or raincoat, etc. Wear comfortable footwear that can handle crowds well and that you won’t mind walking around in all day.
Eat well before you head down to the Mardi Gras. Then, eat more throughout the day to help keep you going until late night.
Bring some friends that want to party and that you will want to party all day/all night with.
Establish a meeting place in case everyone gets separated. You won’t hear or feel your cell phone in the noise and chaos of the crowd.
Buy your beads at discount mart or online - otherwise expect to pay dearly for the good ones (i.e. those that will entice a show). I recommend buying an entire package of nice ones. None of the ladies will know that you got a volume discount.
Buy your beer at a discount mart or a grocery store. Then fill your cooler and keep it in your car/truck. Park your vehicle just a block or so outside the Strand area and have a back pack or tube style pack to carry your beer into the Strand. Otherwise, be prepared to pay top dollar for your beverages.
Be prepared. If you might need some antacid, aspirin, caffeine, or other medicine to feel like partying late into the night, take some with you. Don’t be a party pooper and want to leave early because you weren’t prepared.
Regarding cameras:
a) You will not be fast enough to be able to photograph very many flashers – the whole thing just happens too fast.
b) If you try, you will miss out on seeing two pair for every one pair that you actually photograph. There are plenty of quality amateur photos on the internet. Your photos will not likely be any better than those readily available so don’t waste your time.
c) The high quality chicks won’t let you take their picture for fear of ending up on the internet. If they even see your camera, most of the best looking women won’t show while you are around. If you want to see the highest quality goods, come with plenty of nice beads and no camera.
d) Your camera will be at risk of being dropped or knocked from your hands in the chaos that is the Mardi Gras.
e) You will miss out on a lot of other Mardi Gras sights and sounds trying to get photos. Forget about it. Be in the moment – party NOW. That is what you came to the Mardi Gras for.
f) Exceptions. If you are one of the lucky few to be able to enjoy the Mardi Gras from a balcony above the crowds, then you will be able to get plenty of good photos. You just can’t do it from the ground. Also, look for women wearing masks. They understand how it all works and they came prepared to flash confident that their anonymity will remain intact. I predict women wearing masks will become the norm in the future.
That's it. Now, have fun and be safe.
Friday, February 27, 2009
Mardi Gras Galveston 2009, Part 4 - Lamb Chop City
Think where mans glory most begins and ends, and say my glory was I had such friends. – William Butler Yeats
Sunday was another beautiful day and we spent a leisurely morning recovering from the previous evening’s debauchery. Sunday is also the designated day of our local homegame, therefore, it was foreordained that we would be attending the game as a group. However, given that we would be drinking most of the day, a solid breakfast was in order so we went out and bought some barbacoa (a.k.a. Mexican bbq – which is made from the cheek of the cow). Barbacoa is a tradition on Sunday mornings and is also rich and filling – a perfect start for a day of beer drinking. At poker, Anthony and I had some modest success but not a great deal. I won a big pot early and then went card dead. I lost two big pots where I was all in with another player and lost on the river to a 2 outer and then a 3 outer, respectively. However, Lew, the novice of the group, racked up a big win after successfully picking off some bluffs and generously offered to sport for dinner. Upon leaving, we discussed our options and decided it would be a feast of lamb chops chased with more ice cold beer. So, we went out and obtained three different types of succulent lamb chops (rib chops, loin chops, and blade chops). We prepared all of them the same way with lemon, rosemary, salt, pepper, and olive oil. Then, we grilled them to perfection. They were all really tasty but the rib chops were definitely the best. What was a surprise was that the blade chops were the 2nd best, edging out the loin chops. This is good to know since the blade chops are less than half the price of the loin or rib chops. Since everyone was leaving early Monday morning, we spent the rest of the evening in the backyard drinking beer and laughing about all the fun we had during this Mardi Gras trip and discussing how we were going to top this one next year.
I can’t wait.
Sunday was another beautiful day and we spent a leisurely morning recovering from the previous evening’s debauchery. Sunday is also the designated day of our local homegame, therefore, it was foreordained that we would be attending the game as a group. However, given that we would be drinking most of the day, a solid breakfast was in order so we went out and bought some barbacoa (a.k.a. Mexican bbq – which is made from the cheek of the cow). Barbacoa is a tradition on Sunday mornings and is also rich and filling – a perfect start for a day of beer drinking. At poker, Anthony and I had some modest success but not a great deal. I won a big pot early and then went card dead. I lost two big pots where I was all in with another player and lost on the river to a 2 outer and then a 3 outer, respectively. However, Lew, the novice of the group, racked up a big win after successfully picking off some bluffs and generously offered to sport for dinner. Upon leaving, we discussed our options and decided it would be a feast of lamb chops chased with more ice cold beer. So, we went out and obtained three different types of succulent lamb chops (rib chops, loin chops, and blade chops). We prepared all of them the same way with lemon, rosemary, salt, pepper, and olive oil. Then, we grilled them to perfection. They were all really tasty but the rib chops were definitely the best. What was a surprise was that the blade chops were the 2nd best, edging out the loin chops. This is good to know since the blade chops are less than half the price of the loin or rib chops. Since everyone was leaving early Monday morning, we spent the rest of the evening in the backyard drinking beer and laughing about all the fun we had during this Mardi Gras trip and discussing how we were going to top this one next year.
I can’t wait.
Mardi Gras Galveston 2009, Part 3 - The Big Parade
It is one of the blessings of old friends that you can afford to be stupid with them. – Ralph Waldo Emerson
Saturday is the big day for Mardi Gras in Galveston and the peak of the local revelry. It was also the only day of the weekend that was predicted to bring inclement weather so we prepared for the worst by acquiring some disposable rain ponchos in case we got caught in the rain. We relaxed throughout the morning knowing we would be partying late into the night. In the afternoon, we met up with the gang of friends we would watch the big parade with and made contingency plans in case we got separated in the chaos that is the Mardi Gras. Upon arriving on the historic Strand, I sought out one of my favorite street festival fares, the smoked turkey leg. It is perfect since one can hold one’s beer in one hand while holding and eating the turkey leg with the other. The Strand was packed with revelers and it was good to see so many people having a good time in Galveston again. The weather cooperated and never got too bad. The parade, however, was somewhat disappointing to me. I have ridden on floats in the parade before so I know a thing or two about how to do it right. One pays handsomely for the privilege of riding a float in the big parade and one should make the most of it. The whole idea is to throw beads to the folks watching the parade on the ground. If you aren’t there to throw beads, I don’t know why one would bother paying to ride on a float at all. The folks on the floats this year were downright miserly. Those on the ground come to see the parade in the hopes of catching some premium beads and to see the young ladies trying to entice the float riders by baring some flesh. None of that can happen if the float riders aren’t generously throwing beads. Maybe I should create a brief instructional video or something to help educate potential float riders of what is expected.
Anyway, although the parade was disappointing this year, we waded into the masses to see if we could do better at providing ourselves and other revelers with a show. I’ll not go into great detail but suffice to say, we kicked Mardi Gras ass, saw lots of exposed flesh, and had a great time!
Saturday is the big day for Mardi Gras in Galveston and the peak of the local revelry. It was also the only day of the weekend that was predicted to bring inclement weather so we prepared for the worst by acquiring some disposable rain ponchos in case we got caught in the rain. We relaxed throughout the morning knowing we would be partying late into the night. In the afternoon, we met up with the gang of friends we would watch the big parade with and made contingency plans in case we got separated in the chaos that is the Mardi Gras. Upon arriving on the historic Strand, I sought out one of my favorite street festival fares, the smoked turkey leg. It is perfect since one can hold one’s beer in one hand while holding and eating the turkey leg with the other. The Strand was packed with revelers and it was good to see so many people having a good time in Galveston again. The weather cooperated and never got too bad. The parade, however, was somewhat disappointing to me. I have ridden on floats in the parade before so I know a thing or two about how to do it right. One pays handsomely for the privilege of riding a float in the big parade and one should make the most of it. The whole idea is to throw beads to the folks watching the parade on the ground. If you aren’t there to throw beads, I don’t know why one would bother paying to ride on a float at all. The folks on the floats this year were downright miserly. Those on the ground come to see the parade in the hopes of catching some premium beads and to see the young ladies trying to entice the float riders by baring some flesh. None of that can happen if the float riders aren’t generously throwing beads. Maybe I should create a brief instructional video or something to help educate potential float riders of what is expected.
Anyway, although the parade was disappointing this year, we waded into the masses to see if we could do better at providing ourselves and other revelers with a show. I’ll not go into great detail but suffice to say, we kicked Mardi Gras ass, saw lots of exposed flesh, and had a great time!
Thursday, February 26, 2009
Mardi Gras Galveston 2009, Part 2 – The Feast(s)
No matter what looms ahead, if you can eat today, enjoy today, mix good cheer with friends today enjoy it and bless God for it. – Henry Ward Beecher
Friday was laid back with the main plan of the day being to feast on two of the quintessential Mardi Gras delicacies. The weather was beautiful, sunny and comfortable. The first item on the agenda was the children’s Mardi Gras parade at my oldest son’s preschool. So, we donned our beads and headed out. The kids never disappoint and we laughed about the funny things they said and did for the rest of the morning. Following that, we obtained a cooler full of beer and ice and went to find some lunch. The first of two authentic Mardi Gras entrées to be savored was gumbo so we headed to Leo’s on Broadway, of course. Following the superb gumbo, we ventured back into Houston to pick up my Bro-in-law from the airport since he wasn’t able to join us until Friday afternoon. Finally, 4:30 pm, the designated start time of the crawfish boil arrived and we went to another local legend’s place, the backyard garden paradise at Big John’s.
This formerly nondescript backyard has been completely transformed over several years of landscaping into a virtual tropical paradise complete with a massive macau parrot named Sarge and a koi fish filled pond with a functioning waterfall. There we took shots of grappa and feasted on the second absolute must have Mardi Gras entree, boiled crawfish with potatoes, corn, sausage, etc. and proceeded to party the night away in excellent company.
Friday was laid back with the main plan of the day being to feast on two of the quintessential Mardi Gras delicacies. The weather was beautiful, sunny and comfortable. The first item on the agenda was the children’s Mardi Gras parade at my oldest son’s preschool. So, we donned our beads and headed out. The kids never disappoint and we laughed about the funny things they said and did for the rest of the morning. Following that, we obtained a cooler full of beer and ice and went to find some lunch. The first of two authentic Mardi Gras entrées to be savored was gumbo so we headed to Leo’s on Broadway, of course. Following the superb gumbo, we ventured back into Houston to pick up my Bro-in-law from the airport since he wasn’t able to join us until Friday afternoon. Finally, 4:30 pm, the designated start time of the crawfish boil arrived and we went to another local legend’s place, the backyard garden paradise at Big John’s.
This formerly nondescript backyard has been completely transformed over several years of landscaping into a virtual tropical paradise complete with a massive macau parrot named Sarge and a koi fish filled pond with a functioning waterfall. There we took shots of grappa and feasted on the second absolute must have Mardi Gras entree, boiled crawfish with potatoes, corn, sausage, etc. and proceeded to party the night away in excellent company.
Wednesday, February 25, 2009
Mardi Gras Galveston 2009, Part 1 - Arrival
Friendship is the source of the greatest pleasures, and without friends even the most agreeable pursuits become tedious. – Saint Thomas Aquinas
I invited several friends to come down to the Mardi Gras this year. Johnny, my bro-in-law from Dallas, my poker buddy Anthony from Ohio, and an old beer drinking and camping buddy currently residing in Michigan, Canoe Lew. When I picked up Anthony and Lew from the airport on Thursday morning wearing Mardi Gras beads and sporting a cooler full of beer, they knew without a doubt that I was ready to get the party started. The weather was exceptionally favorable with clear skies, sunshine, and a temperature of approx. 63 degrees F. We left the airport with sunroof open and at Anthony’s suggestion, headed straight for a high quality gentlemen’s club for a free lunch and some entertainment. Unfortunately, the bad economy is affecting even these sorts of places and we were promptly informed that the lunch buffet was only spread on Wednesdays + Fridays and today was Thursday. So, we decided on BBQ instead. Not surprisingly, neither of these former Texas residents had eaten any good BBQ since leaving the Lone Star State. So, we headed for the well known Goode Co. BBQ joint on Kirby. Although they were pleased, I was disappointed. I have been a judge at quite a few BBQ cook offs/contests and I know the good stuff when I taste it. I ordered a combo plate with beef brisket and pork ribs. The brisket was pretty good but not great. The ribs had some sort of cinnamon or clove taste in the spice rub that did not suit my palate at all. After leaving there, we headed to one of my local buddies place at Gotham, a swanky condo he recently leased. Doug, my buddy residing at Gotham, works from home doing computer consulting and always forks over big bucks for a premium place. This was no exception. The loft itself was really cool but what makes it awesome is that one entire wall is glass with an unobstructed view of the downtown Houston skyline and the surrounding area. If I had that place, I would never get anything done because I would be too busy being distracted by the view. After knocking out the beer I brought, we proceeded to work on Doug’s supply. Before long, it was time to go meet some more friends at Taco Milagro, also on Kirby. Taco Milagro was unimpressive with respect to the food and drinks. However, they did not disappoint on the crowd they attract for an after work happy hour. We were surrounded by visually appealing women that were also apparently affluent. We partied there for a few hours before heading home for the evening.
I invited several friends to come down to the Mardi Gras this year. Johnny, my bro-in-law from Dallas, my poker buddy Anthony from Ohio, and an old beer drinking and camping buddy currently residing in Michigan, Canoe Lew. When I picked up Anthony and Lew from the airport on Thursday morning wearing Mardi Gras beads and sporting a cooler full of beer, they knew without a doubt that I was ready to get the party started. The weather was exceptionally favorable with clear skies, sunshine, and a temperature of approx. 63 degrees F. We left the airport with sunroof open and at Anthony’s suggestion, headed straight for a high quality gentlemen’s club for a free lunch and some entertainment. Unfortunately, the bad economy is affecting even these sorts of places and we were promptly informed that the lunch buffet was only spread on Wednesdays + Fridays and today was Thursday. So, we decided on BBQ instead. Not surprisingly, neither of these former Texas residents had eaten any good BBQ since leaving the Lone Star State. So, we headed for the well known Goode Co. BBQ joint on Kirby. Although they were pleased, I was disappointed. I have been a judge at quite a few BBQ cook offs/contests and I know the good stuff when I taste it. I ordered a combo plate with beef brisket and pork ribs. The brisket was pretty good but not great. The ribs had some sort of cinnamon or clove taste in the spice rub that did not suit my palate at all. After leaving there, we headed to one of my local buddies place at Gotham, a swanky condo he recently leased. Doug, my buddy residing at Gotham, works from home doing computer consulting and always forks over big bucks for a premium place. This was no exception. The loft itself was really cool but what makes it awesome is that one entire wall is glass with an unobstructed view of the downtown Houston skyline and the surrounding area. If I had that place, I would never get anything done because I would be too busy being distracted by the view. After knocking out the beer I brought, we proceeded to work on Doug’s supply. Before long, it was time to go meet some more friends at Taco Milagro, also on Kirby. Taco Milagro was unimpressive with respect to the food and drinks. However, they did not disappoint on the crowd they attract for an after work happy hour. We were surrounded by visually appealing women that were also apparently affluent. We partied there for a few hours before heading home for the evening.
Tuesday, January 20, 2009
Liquid Assets - Gumbo Redux
I live on good soup, not on fine words. - Moliere
Galveston is a mere shadow of its former self since the storm.
However, it’s good to know at least one thing is still as it was before Ike.
Leo’s gumbo. That’s right. Even though the lines have been longer than usual due to more people finding out about the place and I really don’t like to wait in a long line for much of anything, I have been to Leo’s for gumbo a lot lately. Today, I waited in line just behind the Mayor of Galveston, so the news about how good this place is has even reached City Hall. I know I already told you it’s the best gumbo available anywhere on the island. But, did I tell you how velvety delicious each spoonful is in one’s mouth? How they consistently pack the container with plenty of meat? How the roux has just the right consistency and always tastes perfectly cooked and is the true heart and soul of Leo’s, as well as, any gumbo? Look, here’s the deal. Leo’s folks fill you up with plenty of their own smoked chicken and his own made-on-the-grounds smoked sausage but they are the complements to the roux, that’s right, not the other way around. I just enjoyed my (somewhere around) 17th pint in the last month and there is one reason I patronize Leo’s so frequently – his gumbo is the best available.
If one has never had any gumbo before, I guess one could enjoy the gumbo anywhere. None of the gumbo on the island is inedible. However, if one has a palate that knows what real gumbo is supposed to taste like, I’ll see you in line at Leo’s.
Galveston is a mere shadow of its former self since the storm.
However, it’s good to know at least one thing is still as it was before Ike.
Leo’s gumbo. That’s right. Even though the lines have been longer than usual due to more people finding out about the place and I really don’t like to wait in a long line for much of anything, I have been to Leo’s for gumbo a lot lately. Today, I waited in line just behind the Mayor of Galveston, so the news about how good this place is has even reached City Hall. I know I already told you it’s the best gumbo available anywhere on the island. But, did I tell you how velvety delicious each spoonful is in one’s mouth? How they consistently pack the container with plenty of meat? How the roux has just the right consistency and always tastes perfectly cooked and is the true heart and soul of Leo’s, as well as, any gumbo? Look, here’s the deal. Leo’s folks fill you up with plenty of their own smoked chicken and his own made-on-the-grounds smoked sausage but they are the complements to the roux, that’s right, not the other way around. I just enjoyed my (somewhere around) 17th pint in the last month and there is one reason I patronize Leo’s so frequently – his gumbo is the best available.
If one has never had any gumbo before, I guess one could enjoy the gumbo anywhere. None of the gumbo on the island is inedible. However, if one has a palate that knows what real gumbo is supposed to taste like, I’ll see you in line at Leo’s.
Wednesday, January 14, 2009
Hope Springs Eternal
There is no gambling like politics. - Benjamin Disraeli
Although Galveston has been literally devastated by Hurricane Ike, there appears to be one potential silver lining to the dense, dark cloud lingering overhead - casino gambling may be allowed to return. There are already rumors flying all over Galveston that bringing casino gambling to Galveston will be among the ideas considered by the Texas Legislature this year.
I whole heartedly support this concept and believe the time is right for Texas, as well as, Galveston. We are already a town highly dependent on tourism and casino gambling would really help to attract travelers and tourists to Galveston as a destination. We already have cruise ships landing and leaving all the time. Those waiting to leave on a cruise, those returning from a voyage, and the folks that drop them off and pick them up would all be likely customers.
Additionally, the Texas House of Representatives has a new Speaker this year and the distinguished gentleman apparently has family in the horse racing industry.
Thus, the prevailing political winds seem to be blowing in our favor and perhaps, just perhaps, I will be able to play legal casino poker in Galveston within a few years. For me and many other Texans, that would be great. We would no longer have to travel to Louisiana or Oklahoma to play our preferred games. Texans could and would just come to Galveston.
Every time I go across the state line to gamble in one of our neighboring states, all I see in the parking lot are vehicles with Texas license plates. Thus, if this miracle happens, it will be a boon for the Texas tax coffers, a boon for the rebuilding of Galveston, and a boon for many, many Texans. Wish us luck!
Although Galveston has been literally devastated by Hurricane Ike, there appears to be one potential silver lining to the dense, dark cloud lingering overhead - casino gambling may be allowed to return. There are already rumors flying all over Galveston that bringing casino gambling to Galveston will be among the ideas considered by the Texas Legislature this year.
I whole heartedly support this concept and believe the time is right for Texas, as well as, Galveston. We are already a town highly dependent on tourism and casino gambling would really help to attract travelers and tourists to Galveston as a destination. We already have cruise ships landing and leaving all the time. Those waiting to leave on a cruise, those returning from a voyage, and the folks that drop them off and pick them up would all be likely customers.
Additionally, the Texas House of Representatives has a new Speaker this year and the distinguished gentleman apparently has family in the horse racing industry.
Thus, the prevailing political winds seem to be blowing in our favor and perhaps, just perhaps, I will be able to play legal casino poker in Galveston within a few years. For me and many other Texans, that would be great. We would no longer have to travel to Louisiana or Oklahoma to play our preferred games. Texans could and would just come to Galveston.
Every time I go across the state line to gamble in one of our neighboring states, all I see in the parking lot are vehicles with Texas license plates. Thus, if this miracle happens, it will be a boon for the Texas tax coffers, a boon for the rebuilding of Galveston, and a boon for many, many Texans. Wish us luck!
Thursday, November 6, 2008
Post Ike, part 1
There are no extraordinary men... just extraordinary circumstances that ordinary men are forced to deal with. - William Halsey
Galveston and its underlying economy has been irrevocably changed. Virtually all of the sole proprietor (i.e. mom and pop) places have closed and many are gone forever. Among those I miss most are, Bronco Burritos, the taqueria I have patronized for almost two decades, El Nopalito, and Gino’s Italian. The famous Strand is also in ruins along with my favorite Fuddrucker’s location. The beaches are eroded beyond recognition in many places. Approximately, one quarter of the pre-Ike population has relocated off of the island.
Even worse, the largest employer in the Galveston County has announced plans to lay off approximately one third of its workers. Unfortunately, my wife and I both work there.
As I walk across campus on the majestic new red-brick inlaid walkway, I cannot help but think it is being paved with the blood of those soon to be sacrificed.
Galveston and its underlying economy has been irrevocably changed. Virtually all of the sole proprietor (i.e. mom and pop) places have closed and many are gone forever. Among those I miss most are, Bronco Burritos, the taqueria I have patronized for almost two decades, El Nopalito, and Gino’s Italian. The famous Strand is also in ruins along with my favorite Fuddrucker’s location. The beaches are eroded beyond recognition in many places. Approximately, one quarter of the pre-Ike population has relocated off of the island.
Even worse, the largest employer in the Galveston County has announced plans to lay off approximately one third of its workers. Unfortunately, my wife and I both work there.
As I walk across campus on the majestic new red-brick inlaid walkway, I cannot help but think it is being paved with the blood of those soon to be sacrificed.
Friday, July 25, 2008
Local Assets - The Little Cactus
God comes to the hungry in the form of food. – Mahatma Ghandi
When one is looking for really good ethnic food, one sure way to know how good a place will be is to notice how many people of that ethnicity are actually eating there. If you walk in to a Mexican restaurant and there are no Mexicans in sight, leave immediately. Another major “tell” is whether or not they make their own tortillas in house. A really good authentic Mexican place will both be full of Mexicans and will roll their own homemade tortillas. If you find a place that meets these two criteria, you are in the right place. Take a seat, order your preferred beverage and now proceed to enjoy the chips. If the place is truly great, the salsa will also be made in house and never store bought. The salsa should be somewhat hot and spicy, but not too watery, with a hint of cilantro flavor. If your chosen spot also passes this last test, you are ready to review the menu because you are definitely going to enjoy your meal. One of my favorite places is this little hole in the wall, sole proprietorship, single business location, local Mexican restaurant called “El Nopalito” which means “the little cactus”. This wonderful place is only open during the early morning for breakfast and afternoon for lunch because it is in such a bad part of town that they cannot safely stay open after dark. The food and service are consistently excellent which is why we locals keep coming back. The tourists can’t find this place so their clientele is entirely local folks that go out of their way to enjoy the best our little island has to offer. Every entrée comes with perfectly prepared beans (either charro or refried) and rice - which may seem run of the mill but isn’t. Why? Because even though beans and rice is a staple of Mexican cuisine, most places don’t take the time or effort to make the beans and rice worth mentioning. To be really good, the rice cannot be clumped together or lumpy. When you stick your fork in the rice, each grain should be individual and separate. Then, when you taste it, the rice should be well balanced with hints of flavor from minced vegetables cooked in it but not be overwhelmed by their presence. The charro beans are brown pinto beans cooked with bacon, onion, and cilantro. When cooked right, these are incredibly delicious. The refried beans are the charro beans mashed together with rendered bacon fat. Either smear these beans on your tortilla or use your chips to dip them with. Yum! And, I haven’t even described any of the entrées themselves yet. Suffice to say, this is a terrific local asset that one should not miss if ever on beautiful Galveston Island.
When one is looking for really good ethnic food, one sure way to know how good a place will be is to notice how many people of that ethnicity are actually eating there. If you walk in to a Mexican restaurant and there are no Mexicans in sight, leave immediately. Another major “tell” is whether or not they make their own tortillas in house. A really good authentic Mexican place will both be full of Mexicans and will roll their own homemade tortillas. If you find a place that meets these two criteria, you are in the right place. Take a seat, order your preferred beverage and now proceed to enjoy the chips. If the place is truly great, the salsa will also be made in house and never store bought. The salsa should be somewhat hot and spicy, but not too watery, with a hint of cilantro flavor. If your chosen spot also passes this last test, you are ready to review the menu because you are definitely going to enjoy your meal. One of my favorite places is this little hole in the wall, sole proprietorship, single business location, local Mexican restaurant called “El Nopalito” which means “the little cactus”. This wonderful place is only open during the early morning for breakfast and afternoon for lunch because it is in such a bad part of town that they cannot safely stay open after dark. The food and service are consistently excellent which is why we locals keep coming back. The tourists can’t find this place so their clientele is entirely local folks that go out of their way to enjoy the best our little island has to offer. Every entrée comes with perfectly prepared beans (either charro or refried) and rice - which may seem run of the mill but isn’t. Why? Because even though beans and rice is a staple of Mexican cuisine, most places don’t take the time or effort to make the beans and rice worth mentioning. To be really good, the rice cannot be clumped together or lumpy. When you stick your fork in the rice, each grain should be individual and separate. Then, when you taste it, the rice should be well balanced with hints of flavor from minced vegetables cooked in it but not be overwhelmed by their presence. The charro beans are brown pinto beans cooked with bacon, onion, and cilantro. When cooked right, these are incredibly delicious. The refried beans are the charro beans mashed together with rendered bacon fat. Either smear these beans on your tortilla or use your chips to dip them with. Yum! And, I haven’t even described any of the entrées themselves yet. Suffice to say, this is a terrific local asset that one should not miss if ever on beautiful Galveston Island.
Tuesday, July 8, 2008
Local Assets - Italian Food
I cook with wine, sometimes, I even add it to the food. – W. C. Fields
Italian food is my wife’s favorite, so we enjoy it regularly. We really like (you guessed it) a small family owned place called Gino’s, here in Galveston. The owner really “gets it” when it comes to serving up premium Italian food with plentiful helpings at reasonable prices to his guests. Although there are other Italian places in town that have bigger signs and better locations with correspondingly higher prices, the food at Gino’s is unsurpassed.
The restaurant also used to include a bakery and although the bakery is no longer in operation, their garlic bread is still made in house and far and away the best of any Italian restaurant. The owner buys delicious fresh seafood and serves up plenty of it. The Fettuccini Porto Mio is a creamy seafood sauce with clams, shrimp, and mussels. This thing is heavenly and I am not really a cream sauce fan so that ought to tell you something. Their Chicken Marsala is also superb and among the best I have tasted. My all time favorite is the Spaghetti alla Pescatora which is a red sauce with shrimp, mussels, and crab that is very, very good. At most places you would get one shrimp, a pinch of crab, etc. but not at Gino’s – they give you half a dozen of the shrimp and close to a dozen mussels, as well as, plenty of crab. Seriously folks, give this place a try if you are ever in the Galveston area.
Oh, by the way, did I mention two people can enjoy a meal including premium entrees like these for under $35.00? When was the last time that happened for you?
Italian food is my wife’s favorite, so we enjoy it regularly. We really like (you guessed it) a small family owned place called Gino’s, here in Galveston. The owner really “gets it” when it comes to serving up premium Italian food with plentiful helpings at reasonable prices to his guests. Although there are other Italian places in town that have bigger signs and better locations with correspondingly higher prices, the food at Gino’s is unsurpassed.
The restaurant also used to include a bakery and although the bakery is no longer in operation, their garlic bread is still made in house and far and away the best of any Italian restaurant. The owner buys delicious fresh seafood and serves up plenty of it. The Fettuccini Porto Mio is a creamy seafood sauce with clams, shrimp, and mussels. This thing is heavenly and I am not really a cream sauce fan so that ought to tell you something. Their Chicken Marsala is also superb and among the best I have tasted. My all time favorite is the Spaghetti alla Pescatora which is a red sauce with shrimp, mussels, and crab that is very, very good. At most places you would get one shrimp, a pinch of crab, etc. but not at Gino’s – they give you half a dozen of the shrimp and close to a dozen mussels, as well as, plenty of crab. Seriously folks, give this place a try if you are ever in the Galveston area.
Oh, by the way, did I mention two people can enjoy a meal including premium entrees like these for under $35.00? When was the last time that happened for you?
Thursday, May 15, 2008
Where's the Beef?
If more of us valued food and cheer and song above hoarded gold, it would be a merrier world. - J.R.R. Tolkien
Today, I'm talking about serious Burgers. Not those lame things that pass for burgers from fast food places made with meat by-products and fortified with who knows what for shelf life, a real made from ground beef (and nothing else) burger is only available at a few places these days. Furthermore, if you can hold the hamburger in one hand to eat it, it is too small. One local place that gets it right is Fuddruckers. Their meat patties are so thick you have to tell them how rare or well to cook your burger. That’s right, unlike those other places you usually go with the wafer thin patties, you have options here. They also grind their own meat and make their own buns in house. They also have a well stocked condiment bar with an array of sauces and lots of fresh (not crinkly, wilted, or old) vegetables. You can get a 1/3, ½, 2/3, or 1lb burger depending on your appetite. As an additional bonus, they use shortening for frying which gives the food a more crisp and tasty exterior than oil (kinda like your grandma used to make). Even though they are a national “chain” and not a “mom-and-pop” type of place like I usually prefer, they serve up the best hamburgers around. Lucky for you, there may even be one somewhere near your area. Now, if they only had a drive through.
Today, I'm talking about serious Burgers. Not those lame things that pass for burgers from fast food places made with meat by-products and fortified with who knows what for shelf life, a real made from ground beef (and nothing else) burger is only available at a few places these days. Furthermore, if you can hold the hamburger in one hand to eat it, it is too small. One local place that gets it right is Fuddruckers. Their meat patties are so thick you have to tell them how rare or well to cook your burger. That’s right, unlike those other places you usually go with the wafer thin patties, you have options here. They also grind their own meat and make their own buns in house. They also have a well stocked condiment bar with an array of sauces and lots of fresh (not crinkly, wilted, or old) vegetables. You can get a 1/3, ½, 2/3, or 1lb burger depending on your appetite. As an additional bonus, they use shortening for frying which gives the food a more crisp and tasty exterior than oil (kinda like your grandma used to make). Even though they are a national “chain” and not a “mom-and-pop” type of place like I usually prefer, they serve up the best hamburgers around. Lucky for you, there may even be one somewhere near your area. Now, if they only had a drive through.
Thursday, March 20, 2008
Using Both Hands – Muffaletas
"There is no sincerer love than the love of food" – George Bernard Shaw
Forget about these over-priced sandwich shops that serve you a huge bun with 2-3 slices of lunchmeat and a ton of lettuce for $6-7. Find yourself a local family owned sandwich shop that serves muffalettas and enjoy a serious sandwich that will stay with you and keep you from being hungry until dinner time. These bad boys are served on various types of rolls (preferably baked in house) and consist of heaping quantities of ham, Salami, mozzarella cheese, and olive salad. Different places put other stuff in there which is OK, but the essence of this thing is the combination of the meat/cheese/olive salad. I guarantee no franchise type place is going to take care of you the way a sole proprietorship family owned place will. Show up regularly and see what happens. Your sandwich will grow with each visit until the bun can barely contain the thing. Some places I go, the muffaletta is so big, I only order a half of one. Either way, whole or half, if you can hold the sandwich in one hand when you take a bite, it isn’t big enough. Find yourself one of these and give it a try. You will thank me later.
Forget about these over-priced sandwich shops that serve you a huge bun with 2-3 slices of lunchmeat and a ton of lettuce for $6-7. Find yourself a local family owned sandwich shop that serves muffalettas and enjoy a serious sandwich that will stay with you and keep you from being hungry until dinner time. These bad boys are served on various types of rolls (preferably baked in house) and consist of heaping quantities of ham, Salami, mozzarella cheese, and olive salad. Different places put other stuff in there which is OK, but the essence of this thing is the combination of the meat/cheese/olive salad. I guarantee no franchise type place is going to take care of you the way a sole proprietorship family owned place will. Show up regularly and see what happens. Your sandwich will grow with each visit until the bun can barely contain the thing. Some places I go, the muffaletta is so big, I only order a half of one. Either way, whole or half, if you can hold the sandwich in one hand when you take a bite, it isn’t big enough. Find yourself one of these and give it a try. You will thank me later.
Wednesday, March 19, 2008
Sunken Treasures – Mussels
Some of you may not have gotten the news yet, but there are these little filter feeders similar to clams called mussels. They are widely available at many Italian restaurants and some seafood places. I highly recommend them to you, dear readers. There are different types but I prefer the small ones over the larger varieties. I like mine topped with a savory red sauce and served with some crusty bread for mopping up the bottom of the bowl. They are also quite delicious served in a white wine sauce (with crusty bread) but I prefer the red sauce. These are the perfect appetizer for any Italian meal as they are not going to make you feel so full you cannot enjoy your entrée. They also go well with a nice red wine (or white if you do not opt for the red sauce). The next time you are at a place you know serves fresh seafood (like all seafood, freshness is key) give the mussels a try. You’ll thank me later.
Tuesday, February 5, 2008
Mardi Gras - Galveston!
Warning – no poker content. I am still recovering from the big party this weekend. I had some relatives come down to party and we sure did lots of that. Both of my brother in laws are really into Mardi Gras and we never miss going to the Strand for the Big Event. In Galveston, that happens to be Friday and Saturday night of the second weekend. I know Fat Tuesday is the “Biggie” over in New Orleans but (unlike New Orleans) since no businesses close or let their employees off for Fat Tuesday, it just isn’t the same over here in G-Town. Everyone “throws down” on Friday and/or Saturday. The Strand is packed with revelers and the party is in full swing. Usually, we are down on the street among the “hoi polloi” wading through the throngs of unwashed masses. This year, we were up on a balcony overlooking the Strand. This really helps to position one for easy negotiations with the many lovely ladies that want you to throw beads to them. Needless to say, we threw plenty of beads and saw plenty of bouncing flesh. I have been to the Mardi Gras in New Orleans and I have to admit, we do not “outdo” them or even come close. However, we do throw a really big party here in Galveston. If you are interested in checking us out, let me know. We locals know how to do it right.
Wednesday, January 23, 2008
Liquid Assets - Gumbo
By the way, have I mentioned gumbo? This cold and wet January weather is perfect for warm delicious liquid meals like gumbo. We have plenty of it here on the island but my favorite is among the least expensive. Plenty of prestigious local restaurants boast about their gumbo. I have tried them all and for such a simple thing, many places don’t get it right. They add tomatoes or too many herbs or the roux is under developed or sometimes the roux is overcooked. I think these places are trying to be too fancy. Stick to the basics for the best results. There is this little hole-in-the-wall place named Leo’s on Broadway that serves up the best pint of gumbo I know of for the ridiculously low price of $3.50. Seriously! The secret (like the secret to all good gumbo) is the roux. It has got to be dark and rich, but not burned tasting. Don’t distract from the roux with unnecessary ingredients. This guy knows what he’s doing. He’s a real Cajun. They also have their own blend of smoked sausage, boudain, and beef jerky. If you are ever in Galveston, try this place out on your way through town. Their red beans and rice is also quite good but that is another post.
Friday, January 11, 2008
Liquid Assets - Bisque
Even though I just returned from fabulous Las Vegas, a place known for premium grub, you can only get some things from the “real deal”. What I mean by that is that as good as the food in Vegas is, and it is very good, and as wide a variety as is available, there is NO WAY that you will ever find the best gumbo or seafood bisque in Vegas. You have to be near the coast. So, back here in Galveston, the best bisque is at a well established family owned place on the famous seawall. There are actually two restaurants that share the same recipes and kitchen. One is the fancier place for taking out of town guests and the other, Casey’s, is where the locals go for a premium meal at a value price. Thursday is the day for bisque. They offer either shrimp or lobster depending on the day and both are to die for. I never cared for heavy cream whipped into my coffee but blended into well prepared lobster or shrimp stock – Yum! This steamy golden brown liquid is so rich and thick and creamy that it is sure to stick to your ribs. Now, if that isn’t enough to get your hungry on, listen to this. Their fresh gulf oysters on the half shell are not only large, but very tasty AND they always give you one more than you ordered – so half dozen is seven and a full dozen is thirteen. Then, if you are still hungry, add in a massive shrimp po-boy and you are there! Welcome to Galveston! Who wants a mass produced sandwich from one of the usual sandwich peddlers when for the same $, you can have a po-boy sandwich smothered by 25 fried shrimp, waffles fries, a cup of bisque, and fresh baked bread to boot? If any of you guys ever make onto the island or even nearby, give me a call and I will show you how it’s done.
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