That was my first real schooling on this new wave of food truckery. My only previous experiences with rolling food vendors were the old 'roach coaches', mostly loud, greasy rattletraps serving out nasty burgers, stale sandwiches and dubious tacos. They also served horrific, burnt and probably slightly dieseled coffee. In other words I had no romantic notions of food trucks. This show altered my perspective. Clean, fresh ingredients, upscale offerings, reasonably priced.
Doug isn’t ashamed or upset by this.
|Red beans and rice|
My order, a shrimp po’ boy, house-style, dressed with remoulade and slaw, (referred to on the menu as an 'Oxymoron' (Jumbo-shrimp, get it?) would take a few minutes I was told, since they don’t pre-cook the shrimp. This impressed me. The old roach coaches would precook everything, sometimes several weeks in advance. The wait was not terribly long, I snapped photos of Doug and Larry’s food while I waited. I had to get to Doug’s plate pretty quickly. I think I might actually need a faster camera, one of those high speed jobs that you can photograph a bullet in mid flight with. Doug eats fast.
|Shrimp po' boy|
* Cheese nabs. It's a southern term. Snack crackers, usually bright orange in color, filled with peanut butter or fake cheese. You know what I'm talking about.
** Yes you are correct, this is absolutely and un-apologetically, gratuitous sucking up. My boss will probably read this, but he's used to it.