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Started By
Message
re: Ask me your cooking questions, maybe I can help
Posted on 8/30/15 at 1:57 pm to StringedInstruments
Posted on 8/30/15 at 1:57 pm to StringedInstruments
quote:
What do I write a check for? Where do I get the truck? What kind of safety issues do I need to address before selling food? What suggestions do you have for advertising? What kind of profit can a food truck make
First, he said maybe
Second, Google this stuff
Third, write your own business plan
0
Posted on 8/30/15 at 2:06 pm to Rouge
I'm an okra guy, don't care for the file. You want the slime! It acts as a thickening agent and allows for a more refined gumbo. I make very dark roux and let it sit for a week to mellow, when you make coffee bean colored roux there isn't much thickening power left, the okra makes up for that. I slime mine out in bacon fat and add it half way through the process. You get the very dark roux flavor w/o hammering the gumbo
Posted on 8/30/15 at 2:09 pm to Passing Wind
I addressed that in the op douch
Posted on 8/30/15 at 2:11 pm to foshizzle
Find water source, hoard water, wait for winter. Move north if winter does not apply
Posted on 8/30/15 at 2:16 pm to CajunAlum Tiger Fan
Useful but overdone and sometimes foolish. I really believe that food is like fashion, the classics never go out of style. That being said that is a very old (like hundreds of years old) that has been modernized and perfected. Kind of cool!
Posted on 8/30/15 at 2:19 pm to windshieldman
In the restaurant we grind peppercorns and use kosher, but I agree, it's like people saying fresh tomatoes. Shouldn't that be implied?
Posted on 8/30/15 at 2:23 pm to cajunangelle
Holy shite that's old school! Chicken and rice seperate or together?
Posted on 8/30/15 at 2:24 pm to learnthehardway
And why cornflakes?
Posted on 8/30/15 at 2:33 pm to Rouge
Wrong, do you like a nice Kia or a caddie, I trust everybody is a very good passionate cook on this board, I'm just trying to contribute. Brining will make the meat resemble a cheek and not string out 
But to each there own!
But to each there own!
Posted on 8/30/15 at 2:34 pm to Franticlethargy
Are you certified through the ACF, and to what level. Also,cooking is an art, not saying you need to be certified to be a good cook. Did you go to any cooking schools. Can you show us some pics of some nice dishes you have put together. You eat with your eyes first.
Posted on 8/30/15 at 2:39 pm to Franticlethargy
Do you know the Nola Smokehouse guy?
Posted on 8/30/15 at 2:42 pm to BocaJared
quote:
Salt
B I N G O
Posted on 8/30/15 at 2:46 pm to StringedInstruments
Not my area, but I have friends.
35k for outfitted used truck
1500 for inventory
2k for fees
1k for upgrades
Depending on the area you may have to pay a fee to park
Account for insurance and gas
A brick and mortar is 33% food, 15%labor, 15% booze, 20% to turn the lights on, water, repairs ect. You're not going to get rich
35k for outfitted used truck
1500 for inventory
2k for fees
1k for upgrades
Depending on the area you may have to pay a fee to park
Account for insurance and gas
A brick and mortar is 33% food, 15%labor, 15% booze, 20% to turn the lights on, water, repairs ect. You're not going to get rich
Posted on 8/30/15 at 2:47 pm to jlc05
No
Posted on 8/30/15 at 2:48 pm to Franticlethargy
How can I properly express the lack of fricks I have to give about your cooking experience? TIA
Posted on 8/30/15 at 2:49 pm to TIGER2
quote:
Message
by TIGER2
Are you certified through the ACF, and to what level
ACF is a dinosaur. Hasn't been relavent for 20+ years
Posted on 8/30/15 at 2:51 pm to Franticlethargy
it is I guess old school gumbo
chicken andouille and rice.
My basic question is the roux part?
chicken andouille and rice.
My basic question is the roux part?
Posted on 8/30/15 at 2:55 pm to Franticlethargy
Well thanks for your time, enjoy your Sunday!
Posted on 8/30/15 at 8:10 pm to Franticlethargy
What color is James' Beard?
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