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As a long time fan of the puffy taco, I wondered how they were made until I saw an episode of Food Network's Food Nation with Bobby Flay and Diana Barrios Trevino several years ago. She and a cook from Los Barrios demonstrated how they made my favorite taco and it didn't involve any special ingredients. From what I remember, the cook dropped an ordinary corn tortilla into an oil-filled frying pan. Then, after a few seconds, the cook spooned the oil onto the top of the tortilla which caused it to puff. He then put a spatula into the middle to create the "taco" shell ready for filling. If you're interested in the TVFN recipe...puffy tacos No baking soda in sight...and if I can remember it, I'll post the name of a fave puffy taco fast food joint from my college days at Trinity..and to the above mentioned faves, I'd add Earl Abel's (Hildebrand at San Pedro) for Earl Burgers at midnight or later (it's 24 hours still, I hope)...a patty melt on rye bread that really can't be beat for comfort food in a classic diner setting at the odd hour, when Tex-Mex at Mi-Ti's won't satisfy the craving.

It's been a few years since I last ate to the Pelican Club, because my parents gave up their membership when they realized that they weren't using it much and probably could satisfy themselves with dining in the restaurant. So the following info may be out-of-date...I dunno. The Club's advantages? You can make reservations rather than the first-come, first-served policy at the restaurant; it has somewhat better ambience, although no Gulf views; and the dress code for men assures that you won't be sitting next to folks who just came off the beach. I assume that was the original rationale for establishing the Club: locals could get their Gaido's fix without waiting in long lines during peak beach season AND wouldn't have to mix with the tourists, LOL. So to answer your question about what to wear, I'd agree with fifi's "business dressy" suggestion and add "church clothes," if you know what I mean. I don't know if they'd turn you away for being too casually dressed, but the male "jacket only" policy is much easier to enforce so I guess that's why they do it. As for the food, IIRC the menu is the same as in the restaurant, although there may be some specials that are available in the Club only. I seem to remember that they give you an amuse bouche of the sort that you'd expect at a coastal Texas seafood restaurant--crab balls or crab claws or something like that. The bar drinks are strong, and I always liked the generous portions of wine that they poured by the glass, although the prices were rather steep. My choices from the menu tended to be a few old favorites--the soups, bisques and gumbo; oysters when in season; stuffed shrimp or stuffed crab; BBQ grilled shrimp; snapper grilled or sapporito; and shrimp salad when I wanted something light. Writing this response is making me hungry for seafood...guess that's my plan for dinner tonight. I hope you enjoy the evening, and remember that the Pelican Club isn't going to challenge the "jacket required" restaurants in Houston as far as cuisine...it's primarily there for the locals to be able to enjoy Gaido's without the inconveniences of living in a tourist town and a nice place for special celebrations when a more sedate setting is desired.

crab

Guess it was roast chicken night.... Based on the hints in this and the other roast chicken thread, I decided to go with the easiest approach...brined a four-pound+ roaster for a little over two hours; heated a cast-iron skillet in a 450 degree oven, while I prepared an herb (rosemary/thyme/sage), S&P, shallot and olive schmeer and let the brined roaster dry; used the herb/olive oil mixture on the skin as well as under, then "plopped" the roaster into the hot skillet and cooked for about an hour. (I didn't bother with the interesting trussing technique suggested by Chef Fowke because the bird barely fit in my skillet without being stretched out.) Bottom line: It turned out fabulously. I ran the pan juices through a gravy separator to get rid of the fat and I ended up with the best roast chicken and natural gravy that I've eaten in years, and it was sooo easy. It would have been even easier had not had to clean and re-season my grandmother's skillet, which probably had not been used in ten years. FWIW...soaking it in several liters of Classic Coca-Cola worked wonders!! Thanks to everyone for the info!!!

Oh geez, the "Fertitta-ization" of Kemah has been such a disappointment. I grew up 15 minutes away from the Flying Dutchman, and it was a very reliable place to get a very good white table cloth dinner (upstairs) or a shorts/t-shirts/just off the boat meal on the downstairs deck. Now, the Kemah boardwalk is one big Fertitta Nation, and my family avoids it like the plague. The only time we go to Kemah is to get great raw seafood at Rosie's to cook for dinner and occasionally to eat at Pappadeaux. It's sad to read about the loss of uniqueness at Brenner's...there won't be another restaurant to replace it, and that's bad for everyone in Houston who valued distinctive dining.

Re Ceiba: Tom Sietsema in his WPost chat today said that the restaurant was scheduled to be opening in late summer, perhaps sometime in August.

I read about this place today in the Austin Chronicle...made me hungry for gelato. Maybe we can sample some of his best offerings at the Sept. ice cream social.

Could you be referring to a long-time Gaido's waiter named Mr. Brooks (his first name perhaps Charles)? He was my parents' favorite waiter as they all were senior citizens and had a rapport with them that only people of the same generation enjoy, I assume. The last time I encountered him, he was only working a few lunch hours per week to supplement his Social Security payments. But he provided great service with all the wisdom of someone who had been there for decades and knew what the customers wanted. For example, he always brought my dad apple jelly for his bread, even before my dad mentioned it, because he knew the typical preferences of a man my dad's age, and he was ready with his opinions of the daily specials without being pushy. And he made it known that he especially appreciated customers who tipped in cash, rather than adding it onto the credit card total. FWIW, if Gaido's has a long line and you don't know a Pelican Club member, I'd go next door to Casey's. It looks like a coffee shop but it shares an extensive menu of seafood specialties with Gaido's at lower prices in an informal, beach resort atmosphere. On a dreary day last February, I enjoyed an extremely spicy and flavorful shrimp creole at lunch for less than $11, salad included (you must try the Thousand Island dressing, no matter how cliche it sounds). Sitting at a table with a view of the choppy Gulf of Mexico, it was a perfect lunch. I really enjoyed the background Jaymes provided on the unique social history of Galveston. My mom was BOI but BOI poor...not a Moody nor Kempner...and she left after graduating from high schoo. From what I've heard, Galveston certainly has had a colorful history and its share of entrepneurs, mobsters, and unique characters. It's still an odd mix of wealth and poverty today and I enjoy it for what it is. But maybe as a daughter of a BOIer, I'm prejudiced.