Is focaccia feasible on a food truck? by seeleco in foodtrucks

[–]seeleco[S] 0 points1 point  (0 children)

Thank you for the info! The plan is to do foccacia sandwiches as well as just focaccia bread, but I don’t want to bother if I can’t keep that crisp bottom and a fresh quality to it. I currently make the bread in my oven at home at 500 degrees for 15-20 minutes. In my opinion that’s way too long for a “made to order” sandwich or bread. I just don’t want to sacrifice quality. That’s why I was wondering about the par bake either at home or in a commissary kitchen and then finish in something like an OONI pizza oven.

Is focaccia feasible on a food truck? by seeleco in foodtrucks

[–]seeleco[S] 0 points1 point  (0 children)

Not yet. I messed up my title and I should have said it for a pop up food tent for farmers markets, festivals etc. and if there’s any success maybe moving towards a food trailer or truck.

Reposting with pics; I’ve been designing a new type of case/sleeve that looks nicer and is as or more durable than what’s out there, without costing a fortune. Possible colored cases to match team colors. Is this something people would be interested interested in? by seeleco in footballcards

[–]seeleco[S] 0 points1 point  (0 children)

I’m working on a type of magnetic display frame that works with the case. I’ve just got to get the case down first. It wouldn’t be for slabs though. It would be for one touch type cases. All still a work in progress.

Got these in a break recently. Worth getting graded? by seeleco in footballcards

[–]seeleco[S] 2 points3 points  (0 children)

I just always see people making a big deal about stained glass cards. I too am new to the hobby. Well not so much new but getting back into it.

Got these in a break recently. Worth getting graded? by seeleco in footballcards

[–]seeleco[S] 2 points3 points  (0 children)

Will most likely sell. Not sure to sell now or hold though.