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Magus

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Everything posted by Magus

  1. Magus

    Burger helper

    Has anyone ever tried to marinade meat, grind the meat and then make burgers out of it. I have never tried it, it seems like it can be done. Also, has anyone ever try to grind chicken breast? Come to think of it, I dont think restaruants had such things back then. The also did not have diet soda.
  2. Magus

    Burger helper

    This is the logo in progress I am in the process of making it look weathered I am thinking of stickers to hold the butcher paper on the wraped burgers I think it will look halfway decent on a cup and menus. I am just wondering if I sould say burgers and shakes instead of dining car
  3. Magus

    Burger helper

    No need to be alarmed. I figured what better way to serve vintage flavored food but from a vintage "establishment" These were built back in 42, I think it will just add to the whole. This is more of what I will be working with. This is why the food has to be fantastic. Every detail must be thought out with precision. On another note. I would imagine back then, they served milkshakes in clear glasses. well, I have found a source for solo cups (starbucks like) with a dome lid. Do you think that would work.
  4. Magus

    Burger helper

    Food wise I really like Jasons idea about keeping the menu limited. Although I have SOOOOOO many food ideas, it may be the case of spreading myslef too thin, (no pun intended). Idea: I have a miro-brewery in town, I am going to check with them to see if they would not mind botteling some soda for me, or if they even have the capacity to do so. I hear alot of good things about the shake shack, so I will try my hand at making milkshakes from frozen custard. Although the major competiton in that area in my neck of the woods is Ritters Frozen Custard. Otherwise I here that Ciao Bella has a great ice cream I can use. I was also thinking about delivery but burgers and fries dont keep very well temp wise. No one in my area makes a fantastic cheese steak...there is one place that serves steakum I also make my own marinade. I have a marinade for chicken, pork, beef and venison. There is not one restaurant that market there own sauces here.
  5. Magus

    Burger helper

    Like the number nine I want my food of my establishment to be like no other. The number 9 is the only number that if you multiply it by any number, the sum of thoes numbers is 9. i.e 9x54=486, 4+8+6=18 1+8=9. I want my food to be somthing special, thats why I am digging for feedback, I want to be the best at what I do.
  6. Magus

    Burger helper

    This is the trailer type that I am purchasing for the restaruant. I think it fits with what I want to do. Business Names I am thinking of Number 9 Eatery The trailer is not outfited yet, I will need to gut the whole thing, rewire it, and make it food ready. No matter how far I move away from the East. Soda..will always be soda
  7. Magus

    Burger helper

    Does anyone know the percent mixture of sirloin, brisket to fat of the shake shack? This sounds like a good mixture. Also, I cooked a burger that contained 30% fat, I was able to cook it well done and it was still juicy. I just have an issue with serving undercooked food with many people being lawsuite happy these days. I saw the McDonalds site and this seems pretty straight forward. As far as shakes go, I was thinking of using a good icecream with heavy cream instead of milk. I was also thinking of using a shake mixer instead of a blender. Soft serve ice cream would require a machine and they are a kings ransome.
  8. Magus

    Burger helper

    Does any one know where I might start to look for Beef Tallow. It seems that this stuff is pretty hard to find.
  9. Magus

    Burger helper

    Question: where can one buy beef tallow? Is this a kind of oil or is this something that is added to the oil. Retro glass bottles? what is a crown cap? I already have a chicken sandwich...I can forgo the nuggets but cutting out veggie food cuts out alot of customers in my area. I dont really have a butcher that I can trust in re. to giving out the "secret" meat mixture to other businesses. On the other hand, It adds more stress on me trying to keep it a secret. I am going to use a thermostatic griddle all the way.
  10. Magus

    Burger helper

    Funny you say retro. I am going to base this business out of a 1945 spartan travel trailer. This trailer is all aluminum, open all year round. It is roughly 8ft wide by 33 feet long. I also worked at McDonalds back in the early 80's. They used reconstituted onions. They were dry in a bag...we had to put them in a steam pan...add water and put them in the walk in refrigerator. They had every thing timed. The grill had beepers...put the frozen pucks down,...it told you when to sear, turn and take the burger off the grill. But how would I know how they did it back then... I was born in 69
  11. I am looking to build the next burger empire. I am originally from Brooklyn but now transplanted in the Midwest. This empire can be built with the help of food lovers on egullet. First...in order to build this empire I need a FANTASTIC! burger. I can make a good burger from a frozen puck by using my custome made seasonings and all of its embelishments, but good is not good enough...this burger will need to be "OUT THE GATE!" So I will need to be able to make these burgers in house. I will also need to figure out how to keep these business secrets secret. What kind of buns should be used? regular, potato, Should I toast them on the griddle. Does anyone have any suggestions on doing so. I would like to know what types of meat to grind toghether along with percentage of fat content. I cooked a frozen burger with a 30% fat content and even when I cooked it well done, it was still very juicy. The only problem is that this quarter pound burger shrunk quite a bit making it the same size as a regular burger bun. Although it taste great, it did not look very impressive size wise. In the process of serving the best burger, I am forced to serve fries. So I have to go for the goal of making some fantastic fries to go with the burger. Buying frozen fries from a distributor would be the easy route...I want to make fresh cut fries..DOUBLE FRIED. If anyone can lend a hand with this information that would be great. I would like to know what kind of spuds to purchase, what is the BEST oil to fry them in...veg oil, beef tallow etc. what are the degrees to double fry them and the over all process of making a great fry. I am not trying to win any awards for healthy food...I would rather have the food taste great than worry about how fattening it is. This brings me to my last question. When It comes to shakes, The shake would have to be off the hook as well. Do I use a premium ice cream, or do I use a custard, Do I purchse the ice cream or custard already made or do I try and make them myself. Soda...buy or make my own? I want peole to walk away and say "that was the best burger, shake and fries that I have EVER had. I want my food to be a "no contest" when people are thinking about these foods. I know this is a TALL order but I want to bring the quality and service of food back to what it once was. Thank You
  12. I am from NY and I am opening a restaurant in Michigan. I was wondering if anyone knew where to get thoes coffee cups " We are happy to serv you" Any help would be appreciated. Regards
  13. I have found the forks!!!. Thank You so much.
  14. Reply: Well: I do have a large enough kosher contingent here. Although I do serve cheese and meat toghether, the kosher foods will have there own utensils as well as their own grill. Reply: Good point! Reply: My apologies, I can't spell worth crap! Reply: Well, I take a loaf of bread, Slice the crust off all four sides of the loaf, then cut it into long blocks. I then inject the blocks with a milk chocolate syrup then dip the block of bread into the french toast batter, then grill as usual.
  15. I am also looking for thoes "we are happy to serve you cups. or I have plain white cups. The same ones as starbucks but with out the logo. Which one would you ladies and gents use.
  16. I would like to thank everyone for their guidance. I am located in the Michigan. I am in the process of opening a food truck. (No roach coach here!) This will be a restaurant on wheels with food cooked to order. I want to be able to rival most of the brick and mortars here in my town. I want to serve the BEST foods from New York that I can find for there are many people transplanted here from the East Coast. I have realized that most of the “restaurants” have homogenized there food and or serve low quality food with high prices. The only people who loose in this situation are the consumers...and that really stinks. I want to serve the best quality that I can. I want to do this because of the following. I want to change the way people normally think about food trucks. I know I feel cheated when I spend good money on food and it is just awful. I feel if I am honest, make a good product, and charge a fair price, I will be successful. I wanted the french fry forks because I remembered them as a child from Nathans while going to Coney Island with my parents. This is what I have so far. I would appreciate your input. I would like your opinion because I know it would be unbiased. Rush hour Breakfast: New York Bagels: Big toasted bagel with butter….............................................. Big toasted bagel with a cream cheese and jam Muffins New York Breakfast Sandwiches Two farm fresh eggs with cheese on a Kiser roll Two farm fresh eggs with cheese on a Kiser roll with bacon or sausage City blocks: Three French toasted blocks topped with your choice of Confectionary powder or syrup Hot Buttered Rum Toast: Three thick slices of bread, Dipped in a special buttered rum batter grilled to perfection East side grill Grilled Cheese : .American, New York Cheddar and Monetary Jack cheese on thick toasted bread Grilled ham and Cheese. Thinly sliced Genoa ham and American cheese on a kiser or onion Grilled Ruben :Thinly sliced corn beef with kraut and Swiss cheese, served on rye with a side of Russian dressing Vegetarian Ruben: Tofu with kraut and Swiss cheese. On rye with a side of Russian dressing French dip: Hot roast beef served on a French bread with melted Swiss and a side of au jus Wall St: Marinated Ribeye Cheese steak & cheese sandwich Lil Havana: Thin sliced roasted lechon asado (roasted Cuban pork) , ham, baby Swiss cheese, dill pickles, yellow mustard, mayo, served on Cuban bread Park Avenue: Grilled marinated chicken breast & melted baby Swiss cheese. Served on bed of organic romaine lettuce, a slice of organic tomato on a Kaiser roll Gourmet street food. Brooklyn dogger 100% pure beef frankfurter served with your choice of toppings on a toasted parve bun…........... Brooklyn brat: The best of the wurst served with grilled onions on a tailgate bun...................................................... Polo Ground: 100% pure beef. Kosher polish sausage served on a parve bun Kosher Coney Island: ¼ lb kosher frankfurter served on a toasted parve Bowery steak burger Herb butter steak burger Club 13 burger: 1/3 lb Kobe steak burger……………........................... ................................................................ .$13.00 cooked to your doneness! With a splash of white wine. Served on a bed of garden greens fresh vegetables on a toasted bun. Fryers Hand Cut French Fries Hand cut Sweet Potato Fries Onion Rings Plantain Chips Buffalo wings Pier 21 Spiced Red fish sandwich Breaded Butterfly shrimp with fries Skyline sandwiches Tuna Salad Egg Salad…………………… Chicken salad…………….. Roast beef………………… Corned beef………………… Pastrami ……………………. Boiled ham…………………… Roast turkey………………. Tri-borough (choose any three meats) Gracy mansion: (thin sliced pastrami, corned beef, Munster & Swiss topped with cole slaw and Russian dressing………… Midtown soups Matzoth ball soup................................. 2.95 Manhattan Island Clam chowder……..2.95 Four onion soup…................................2.95 Beef tea……........................………….2.95 New York penicillin (Chicken soup)…...........................…..2.95 Salads Square garden Mixed field greens with fresh vegetables. Tomatoes, onions, cucumbers………………..4.95 Bowery salad Mixture of cubed meat and cheese added to the square garden……. 6.95 Gourmet sweets. Oatmeal Raisin cookie Chocolate Chip Cookie Double chocolate brownie Thank You, The kid from Brooklyn
  17. Hello, I am trying to find a supplier for french fry forks. Does anyone know where I can purchase them.
  18. Hello eGullet I have a question. I am thinking about opening a falafel cart in Michigan and I was wondering...If I were to charge $4.00 for a Falafel sandwich...how many Falafel balls is the standard per sandwich. I will be using a falafel scoop to keep things looking uniform. Thank You
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