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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 gre
  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 the
  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? re
  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...
  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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