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Magus

Burger helper

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Great news that your still moving forward. Would it be possible to work w/ a local butcher/meat shop to creat your specific grind and mix? and prepping the patties? One suggestion if your looking for a facility for yourself, might try approaching a Breakfast/lunch spot or Deli that closes after lunch and seeing if you could lease the kitchen at night for prep. They get additional income ,you get a set up space.

Well...I spoke with the Health department and for the amount that I would spend in rent, I can create a commercial kitchen on my property. As long as it is not connected to the kitchen in my home I am good to go. They gave me all the requirements to do so. So that is an option. I dont trust the butchers. So the two main things I will need is a grinder and a fat analyzer to make sure I have my percentages on point.


A balanced diet starts...with a burger for each hand...

http://nineburgers.blogspot.com/

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

After a little practice you should be able to eyeball this with no problem. Total cost zero dollars.


Edited by jvalentino (log)

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I think you should keep your name. I like it, and I've always liked it. Just do the sign thing like you mentioned, and perhaps when you have a full sit-down place, you can also put it on every menu. The sign thing is great because people are standing in line for your burgers, anyway, so it gives them something to do.

But I think you should keep it.

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I am back to square one...well not exactly. I need a new name. No.9 Hamburgers just doesn’t work. I have found myself having to explain the name to many customers.  Although I am glad they are interested, it takes too much time explaining it...(maybe a sign might do the trick)

Why not just come up with a better story so customers will explain it to each other? If customers are passionate enough to be curious about the name, then they'll be passionate enough to evangelize on your behalf.


PS: I am a guy.

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I am back to square one...well not exactly. I need a new name. No.9 Hamburgers just doesn’t work. I have found myself having to explain the name to many customers.  Although I am glad they are interested, it takes too much time explaining it...(maybe a sign might do the trick)

Why not just come up with a better story so customers will explain it to each other? If customers are passionate enough to be curious about the name, then they'll be passionate enough to evangelize on your behalf.

How about something like " I was trying for a 10 but think my burger is a Solid 9"

tracey


The great thing about barbeque is that when you get hungry 3 hours later....you can lick your fingers

Maxine

Avoid cutting yourself while slicing vegetables by getting someone else to hold them while you chop away.

"It is the government's fault, they've eaten everything."

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Amazing thread! Sounds like you're going an awesome job. It's cool to be able to see the entire process laid out over the course of years.

Congrats on the success so far and may you keep it rolling. :biggrin:

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

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.

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

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.


A balanced diet starts...with a burger for each hand...

http://nineburgers.blogspot.com/

Be part of the click!

http://twitter.com/nineburgers

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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 :huh:

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.


A balanced diet starts...with a burger for each hand...

http://nineburgers.blogspot.com/

Be part of the click!

http://twitter.com/nineburgers

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Do these cattle farmers do their own slaughtering and butchery?

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Do these cattle farmers do their own slaughtering and butchery?

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.


Edited by Magus (log)

A balanced diet starts...with a burger for each hand...

http://nineburgers.blogspot.com/

Be part of the click!

http://twitter.com/nineburgers

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I think buying a whole cow is overkill and wasteful. The cuts being used by the good burger makers are the chuck, flanken/short rib, sirloin, variously blended. What will you do w/ the rest of the animal? The most economical would be the by the specific cuts you choose to use.

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I think buying a whole cow is overkill and wasteful. The cuts being used by the good burger makers are the chuck, flanken/short rib, sirloin, variously blended. What will you do w/ the rest of the animal? The most economical would be the by the specific cuts you choose to use.

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.


A balanced diet starts...with a burger for each hand...

http://nineburgers.blogspot.com/

Be part of the click!

http://twitter.com/nineburgers

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I think buying a whole cow is overkill and wasteful. The cuts being used by the good burger makers are the chuck, flanken/short rib, sirloin, variously blended. What will you do w/ the rest of the animal? The most economical would be the by the specific cuts you choose to use.

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.

http://www.halperns.com/home/home.asp


Veni Vidi Vino - I came, I saw, I drank.

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i am probably commenting on ancient, resolved issues by now but i read the first half of this thread with fascination (i have a meeting now so nca't read anymore) and thought i'd offer up some of my opinions:

1. a trailer can be really cool. in fact, here in london there is an infamous chocolate trailer - Choco Star - actually it's really an old ice cream van - that travels around dispensing all amazingly delicious chocolately things (brownies, cakes, hot choc) etc, and is run by a chocolate maker who used to work with Pierre Marcolini. This van moves around all the time and looks like it could sell awful soft serve with stale flakes stuck in it, but it's become a legend, turning up randomly at farmer's markets, etc, and it's a business idea that's really worked. a permanent trailer for burgers has no less great potential.

2. looking at the menu you posted a while back, i think it is too much. why not just be simple and amazing? e.g. a burger, a cheeseburger, a mushroom/veggie burger, a chicken sandwich. there's something for everyone there and it cuts down the prep that you have to do. same with the shakes - choc, vanilla and maybe you could have one flavour that always changes?

3. i have a suggestion with the fries - i think beef tallow is the way to go, but also, perhaps you could be creative in seasonings? for example, nandos has a peri peri dry seasoning that it shakes on its chips and which elevates them to something wondrous, i've seen similar uses of dried oregano. you could offer double-fried french fries, and have some seasonings that you make up yourself that people could sprinkle on them if they like.

4. you could name your burger joint after your son.


Edited by gingerbeer (log)

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i am probably commenting on ancient, resolved issues by now but i read the first half of this thread with fascination (i have a meeting now so nca't read anymore) and thought i'd offer up some of my opinions:

1. a trailer can be really cool. in fact, here in london there is an infamous chocolate trailer - Choco Star - actually it's really an old ice cream van - that travels around dispensing all amazingly delicious chocolately things (brownies, cakes, hot choc) etc, and is run by a chocolate maker who used to work with Pierre Marcolini. This van moves around all the time and looks like it could sell awful soft serve with stale flakes stuck in it, but it's become a legend, turning up randomly at farmer's markets, etc, and it's a business idea that's really worked. a permanent trailer for burgers has no less great potential.

2. looking at the menu you posted a while back, i think it is too much. why not just be simple and amazing? e.g. a burger, a cheeseburger, a mushroom/veggie burger, a chicken sandwich. there's something for everyone there and it cuts down the prep that you have to do. same with the shakes - choc, vanilla and maybe you could have one flavour that always changes?

3. i have a suggestion with the fries - i think beef tallow is the way to go, but also, perhaps you could be creative in seasonings? for example, nandos has a peri peri dry seasoning that it shakes on its chips and which elevates them to something wondrous, i've seen similar uses of dried oregano. you could offer double-fried french fries, and have some seasonings that you make up yourself that people could sprinkle on them if they like.

4. you could name your burger joint after your son.

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.


A balanced diet starts...with a burger for each hand...

http://nineburgers.blogspot.com/

Be part of the click!

http://twitter.com/nineburgers

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i am probably commenting on ancient, resolved issues by now but i read the first half of this thread with fascination (i have a meeting now so nca't read anymore) and thought i'd offer up some of my opinions:

1. a trailer can be really cool. in fact, here in london there is an infamous chocolate trailer - Choco Star - actually it's really an old ice cream van - that travels around dispensing all amazingly delicious chocolately things (brownies, cakes, hot choc) etc, and is run by a chocolate maker who used to work with Pierre Marcolini. This van moves around all the time and looks like it could sell awful soft serve with stale flakes stuck in it, but it's become a legend, turning up randomly at farmer's markets, etc, and it's a business idea that's really worked. a permanent trailer for burgers has no less great potential.

2. looking at the menu you posted a while back, i think it is too much. why not just be simple and amazing? e.g. a burger, a cheeseburger, a mushroom/veggie burger, a chicken sandwich. there's something for everyone there and it cuts down the prep that you have to do. same with the shakes - choc, vanilla and maybe you could have one flavour that always changes?

3. i have a suggestion with the fries - i think beef tallow is the way to go, but also, perhaps you could be creative in seasonings? for example, nandos has a peri peri dry seasoning that it shakes on its chips and which elevates them to something wondrous, i've seen similar uses of dried oregano. you could offer double-fried french fries, and have some seasonings that you make up yourself that people could sprinkle on them if they like.

4. you could name your burger joint after your son.

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.

i think kane & miles is actually pretty good! or your name & sons. sounds like a london restaurant from the 19th century.

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i am probably commenting on ancient, resolved issues by now but i read the first half of this thread with fascination (i have a meeting now so nca't read anymore) and thought i'd offer up some of my opinions:

1. a trailer can be really cool. in fact, here in london there is an infamous chocolate trailer - Choco Star - actually it's really an old ice cream van - that travels around dispensing all amazingly delicious chocolately things (brownies, cakes, hot choc) etc, and is run by a chocolate maker who used to work with Pierre Marcolini. This van moves around all the time and looks like it could sell awful soft serve with stale flakes stuck in it, but it's become a legend, turning up randomly at farmer's markets, etc, and it's a business idea that's really worked. a permanent trailer for burgers has no less great potential.

2. looking at the menu you posted a while back, i think it is too much. why not just be simple and amazing? e.g. a burger, a cheeseburger, a mushroom/veggie burger, a chicken sandwich. there's something for everyone there and it cuts down the prep that you have to do. same with the shakes - choc, vanilla and maybe you could have one flavour that always changes?

3. i have a suggestion with the fries - i think beef tallow is the way to go, but also, perhaps you could be creative in seasonings? for example, nandos has a peri peri dry seasoning that it shakes on its chips and which elevates them to something wondrous, i've seen similar uses of dried oregano. you could offer double-fried french fries, and have some seasonings that you make up yourself that people could sprinkle on them if they like.

4. you could name your burger joint after your son.

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.

No, maybe not, but K & M Burgers sounds good to me!


"Commit random acts of senseless kindness"

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Friend,

Please keep an eye on the price point. The break even cost is very important. Price out the lettuce: whether leaf, romaine or iceberg. Many people may prefer the last!

A very important point is being made here : http://www.nytimes.com/2009/03/11/dining/11cashew.html

I hope you take advantage of the accumulated experience & lessons from this story.

Regarding tomatoes, the SO-CALLED heirlooms packed in clamshells in the winter are garbage. There are the very expensive Florida Marmande-type tomatoes at better than $4/lb retail. Note that they will crush and deform very easily when sliced, so that when prepped on a mandoline, they they tend to disintegrate in a holding container. This is very important because you cannot be prepping onions & tomatoes during service.

Regarding MAYO, please try ADMIRATION BRAND

Product: GM100

Brand: ADMIRATION

Unit: 4 - 1 GALLON CASE

Per Case: $41.00

Per Piece: $11.30

4 GALLON TUB $25.50 / cs

http://www.chefswarehouse.com/Catalog/Disp...px?prd_id=GM100

Thicker than Hellman's, will hold better with tomato juice etc.

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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.


A balanced diet starts...with a burger for each hand...

http://nineburgers.blogspot.com/

Be part of the click!

http://twitter.com/nineburgers

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You can do the first fry and hold. But for safety sake it shopuld be in a refrig. We did this, laying them out on sheetpans stored on a speed rack in the walkin. I dont see the problem though w/ doing it to order, but like, 5 orders at a time, if your busy. Unless your doing steak fry size, the additional time is worth the final product. You can pre- cut your fries daily, stored in buckets of water.


Edited by Timh (log)

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You can do the first fry and hold. But for safety sake it shopuld be in a refrig. We did this, laying them out on sheetpans stored on a speed rack in the walkin. I dont see the problem though w/ doing it to order, but like, 5 orders at a time, if your busy. Unless your doing steak fry size, the additional time is worth the final product. You can pre- cut your fries daily, stored in buckets of water.

Yea fry ahead and pan off in a single layer, then after they are frozen you can move them to a larger storage container to keep during service.


Veni Vidi Vino - I came, I saw, I drank.

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If you are in the Midwest other than in the Dakotas or Colorado, the potatoes your neighbor farmers are growing probably will not be the best for fries. Please check what varieties they grow and then check again with the nearest State University Extension service AND the Crop Science department. You may also contact a specialist potato breeding program, e.g. Cornell University, for their advice on varieties for fries AS WELL on what geographical locations those should be coming from.

The quality of starch depends on many factors, including day and night temperatures, and humidity during the growing season. This is one reason why the Mountain West produces a "better" quality for certain purposes. Even Canadian Prince Edward Island Russets are not as good as the Idaho for many purposes.

Since you are aiming for the best quality in every thing, these are some pitfalls to be aware of.

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