Looking forward for the meet and handicapping at the Carolina. Was their last year when Alan gave out at 50-1 shot. Handicapping was excellant.
congaree1 Wrote:
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> Looking forward for the meet and handicapping at
> the Carolina. Was their last year when Alan gave
> out at 50-1 shot. Handicapping was excellant.
Does anybody post the daily picks on this board? Can we see it on TV anywhere?
If you mean the analysis at the discussion group, no, nobody is going to post it on this board.
Right now I\'m 50/50 to do opening weekend myself, if not it will be Alan, with me doing next weekend. Hope I can get up there, Student Council and Copper State will be entered in the Whitney and Go For Wand.
What time and place for opening weekend?
I\'m going to be there Saturday.
Look on the home page.
Fkach:
Saturday only?
Does this mean on Sunday you will be munching on a heaping helping of Hardoon??
This is not a paid endorsement, but I seem to pitch it every year-- the
seminars are informative, fun and potentially profitable. Alan Bombowitz gave
out a horse, with confidence, last year that paid I think over $90 that I had
written \"absolute toss\" next to in the form and program.
I went to a seminar conducted by Bill Spillane a couple of years ago, and Bill
not only pitches a good seminar, he is very generous with his time between
races. I learned quite a bit from Bill that day, but being a stubborn old
bastard I ignored 1/4 of what Bill told me and forgot the other 3/4s.
Congaree took an unnecessary swipe at the food at the Carolina \'Cue. Its
racetrack/stadium quality food, probably on a par with Boog\'s Barbecue Pit which
had been set up at Monmouth a few years back. The proprietor obviously can not
bring in experienced pit masters for the summer, so must do the best he can
with the local labor pool, ie high school kids, one of whom last year told me
that she was \"pretty sure\" that the pork sandwich was not Kosher.
Barbecue is a funny thing. People will wait on line at PJs on Route 9 for more
than 30 minutes, which is 20 minutes more than I would ever wait for food at
a restaurant without a liquor license. IMO PJ\'s proves that upstate New York
is not really a barbecue mecca.
Hope I\'ve done enough in the way of Carolina Cue promotion to assure that I can
get a sandwich \"on the arm\" for the ride home Saturday night in case I go bust.
One more advertisement, I think the seminars are awesome.
My best day of the meet last year was the day after the Test when Jerry gave out several mid-priced horses over heavy favs that I was able to string together in a few pick 3\'s and the pick 4.
More important than 1 day\'s P&L, I learn alot from these discussions. The ability to ask questions allows me to get more out of these sessions than just reading the ROTW, for example.
Richie
>Saturday only?<
This is a kind of business trip. I am being taken to Saratoga on Saturday because the person knows I enjoy it so much. I\'ll be back at my home computer betting via internet by mid afternoon on Sunday. ;-)
I\'ll be back again with friends later in the meet.
Jerry, can you do webcast of the Saratoga discussions? I\'ll be happy to pay for it.
Not to go too far off topic... but why is the food at NYRA tracks so awful, from the dining room to the franks out back? I\'ve eaten well at every other track I\'ve ever been to--whether it\'s the frog legs at Gulfstream or the fried shrimp at Oaklawn. For goodness\' sake, you can even get a decent steak at the Pegasus at Meadowlands. NYRA could do with a massive dose of improving its appeal to customers. Why not get horseowner and racing fan Bobby Flay to open some weekend-only bbq section in the clubhouse at Belmont or Saratoga, for example? Saratoga\'s even worse than Belmont--and this in a town that has a history of great local and ex-pat southern cuisine. Does NYRA even HAVE a marketing department any more?
They will have 5 new Trackside Restaurants/stands this year. All independent, one from Bobby Flay. Don\'t know if they will be any good though.
Mike
Hattie\'s is the best southern food you can get in Saratoga. I usually pass on the food, but this year am willing to try restaurant row. Last year my son enjoyed Carolina BBQ, though I understand Richiebee\'s comment, because PJ\'s has gone downhill over the years. I\'m looking forward to the Seminar. It\'s free for goodness sakes! What more could anyone want?
Richie-- please send some samples of your writing (start with this one) to the Staten Island Register or Saratogian and tell them you want to write a column. You need a bigger stage.
Steve Byk asked me about broadcasting the seminars as well, and I don\'t think so, free or not, at least for now. They\'re simply not that coherent or linear-- completely different from rotws I\'ve done on Post Time and TVG, which are scripted and tight. We also don\'t really make picks, (at least I don\'t, Bombowitz does what he does, as always), and unless someone has a set of sheets in front of them it will make no sense whatsoever.
Heaping helping of Hardouin... if you start in on me, leave bombast out of it.
Two new places supposed to be good. Max London\'s in town and the Prime Steakhouse at Saratoga National. London\'s is reasonably priced but you better hit some exotics for Prime.
You got to try Aunt Hattie\'s Chicken. There restaurant is frequented by Flay,and they will have a new stand.
As A Northerner transplant to the south I\'ve learned to become a connoisseur of sorts with southern Fried Chicken and BBQ.
Steve\'s Que is actually quite decent especially the BEEF cue. The sides are also good. The best part are the people.
If you\'re looking for Gourmet\' Que, you will have to go to Lexington NC (not KY).Tell Bubba I sent ya......
The Seminars are very informative. A lot of Q &a makes for a great learning experience. Alan has a run of a couple of bombs per meet. Senza Aglio @ 35-1 also comes to mind.
See you all this weekend
NC Tony
Jerry
I feel the same way about Richie....he needs a bigger audience. I know a few guys who think very highly of themselves, who have tried it, but Richie is the Roy Hobbs of posters.
NC Tony