Magus

So how goes? I too have been following this thread. So how goes? I too have been following this thread. Its going well. Like I said...getting back into the swing of things. Spent a lot of time researching and coming up with new food ideas.

Hello All I am back chasing my dream again. I wanted to let everyone know that all is well. It took al little while and had to scale things back a bit. Since the last time I spoke to you, My oldest son went off to college!...Wow, it has been a long time! Well. I finally have the spot that I want in Ann Arbor after mixing things up with the City and Health Department requirements.

Good morning my egullet Fmaily I know...I know, long time no hear. Well, I just wanted to let you guys know what is going on. As you all know I hit a couple of rough patches. I am now recovered. Business is still going great. Progress. Van...(check) Big Cart, should be done by Early December. Parking cart in Central Campus (location to be published soon) Our location will be out every day (YAY)! While first cart is being finished, second one is being designed...(different streets different plans) size wise. Things I has no control over. Put up a blog back in 2007...now it has a #1 googlel ranking. (dont ask me how) www.nineburgers.com Will keep you all posted. Oh...I also started the twitter and facebook thing...that is a lot of work...may have to hand that one over.

Still Cookin! I have been doing some research on duck fat. It seems like some put it in burgers and some use it for fries. Has anyone tried either duck fat in burgers for duck fat fries? I have found a source for bulk duck fat. I have to admit, it is costly. about $75 for 30lb. I may have to try these myself before I make a final call .

Good Morning Everyone. First, I hope everyone is in good health! I purchased a van (used) it is running well. This will cut down on cost of renting a van and it is a great tax write off. I am getting ready for the Ann Arbor Art Fair this comming week. I cooked for a Track Team in Detroit this past weekend and everything went great! I have decided to use twitter to keep in touch with my customers This way I can give them quick updates as to special "Deals" and they can let me know how they like the food or what I can improve on. Thats all for now. I will never forget my egullet family http://twitter.com/nineburgers

I am keeping the name No.9

I am actually custom making my own equipment. now... I did use the event grill from sams. I just dropped 1/2 inch steel plate on it. It had to be cleaned and polished...something called pickling the steel. You can go to any Steel place...take your measurements and they should be able to provide this for you. I started making my own equipment because I was tired of the shody equipment that was out there....and I also did not want to spend 2-4K on one piece of equipment. The only thing that I am working on now is a fryer....(this is a small business that grew out of necessity)

Twice fried fries For this to be done...there are two options. 1.Have one fryer...pre fry all of the fries to be used. question. Can this be done the day before? Does anyone know how long a blanched fry can sit? 2. Have two fryers at different temps. This cuts down on having to keep adjusting one fryer...but it does not solve the issue of how long to let the fries cool going from one temp to another. Also..does anyone know if people blanch > Freeze > Fry I am remembering my days at McDonalds...they would take the fries out of the freezer put them in fry baskets and let them sit at room temp If so..I can fry the fries a day before I used them...then fry them for 2-3 min when I need them. Frying equipment. From what I can tell...most fryers have a termostat. You set it at a temp and leave it. This seems reactionary. If you drop a product into the oil, this drops the temp of the oil...sending this information to the thermostat and the thermostat turns up the heat automaticly. This does not make the fry oil consistant. I am still learning about fryers. If anyone can chime in on this one that would be great.

1.trailer is being made. 2. I plan to keep it simple. I would rather do a few thing great than do alot of things so-so 3. I have a beef tallow supplier and fries will be double fried. 4. I cant name the place after my sons they have odd yet common names. Kane & Miles just dont ring a bell for me for a burger joint.

Well after learning more from the Cattle farmers I would have to say you are correct. One thing I dont want is waste...of food or money. I will need to go outside my area to find a good butcher whome I feel I can trust.

One of the farmers does...the others send it out. They sell it by hanging weight. One of the farmers even does dry aged beef...that one is pretty expensive. Just deterimining if this is the correct route to go. The way the economy is...I could prob hire a butcher on an as needed basis.

Update I took a coulple of weeks to think outside the box and it hit me. I live in the midwest...around farmers (somewhat) so why am I buying the main items that I sell...from a store. I have contacted a few Potato farmers and building relationships with them. I am now getting a weekly Potato report that gives me market conditions of Potatoes and what they are selling for...yeah...I know....fun reading I am also contacting some Cattle farmers as well...I figured since I will be buying in bulk anyway...I might as well go to the source.

If you're grinding yourself, why would you need a fat tester? 80 pounds of lean meat ground with 20 pounds of fat gives you 80/20, etc. ← Well...while that makes sense, that would be a guess. I guess by doing it this way saves alot of trouble.

WHATS IN A NAME Looking for a new name for the burger business. If you have any suggestions...fire away!

On second thought...there must be a better way to get certain fat percentages besides spending $1500 on a Fat tester.