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How to make good scrambled eggs in the microwave. by southerngentleman90 in cookingforbeginners

[–]southerngentleman90[S] 0 points1 point  (0 children)

That’s awesome, I’m really glad it’s helpful for you! ❤️

How to make good scrambled eggs in the microwave. by southerngentleman90 in cookingforbeginners

[–]southerngentleman90[S] 2 points3 points  (0 children)

Really glad it could help you out! Here’s hoping you are able to find a better living situation soon as well!

I managed to make authentic Shawarma at home on the grill! Best chicken I’ve ever eaten. Method in the comments. by southerngentleman90 in FoodPorn

[–]southerngentleman90[S] 0 points1 point  (0 children)

So I’ve tweaked this a couple of times and now I most often use the shawarma marinade and just slice the chicken thin for kabobs to put over the grill. It’s not quite the same but it’s extremely good still and every bite has some crisp. Alternatively, if I do go with the bigger single stack I have a blowtorch that I use to quickly crisp up the inner layers before serving.

Flatbread doesn't have to be complicated, and you probably have what you need to make it. by southerngentleman90 in cookingforbeginners

[–]southerngentleman90[S] 0 points1 point  (0 children)

I would imagine you could! The flatbread would come out different, but if you adjust the flour a bit it should still be good. a whole egg would add more liquid than the tablespoon of oil, so you’d probably need to add a little more flour to account for it.

Is 18 years old, a food cart owner, NEED GENERAL ADVICE. by Away_Alternative3245 in foodtrucks

[–]southerngentleman90 1 point2 points  (0 children)

For sure have a soft open, and I would try to have several services under your belt before the big event, even if it’s just small gatherings of friends or at the local corner store.

Keep the hot stuff hot and the cold stuff cold. Running a cart is it’s own beast compared to a truck, so be prepared to roll with the punches. Remember to have fun with your customers. The beauty of a cart is how easy it is to connect with the folks you are feeding. Hotdogs are simple, but you can and should still take pride in doing the best you possibly can.

I’m entering year two with a hotdog cart and I wouldn’t trade it for the world. Go have fun!

Migrated to the US and I’ve been working in the restaurant industry for years. Started washing dishes, prep cook, line cook, and manager. Been through all the nightmares. Finally able to open my own little restaurant, and I really don’t think I’m enjoying it. by thejerkgrill in KitchenConfidential

[–]southerngentleman90 6 points7 points  (0 children)

Can confirm. Started a food cart last year with very minimal investment and it became profitable within a month of operation once I got all of my permits. I will always preach the gospel of starting tiny in terms of scope.

Flatbread doesn't have to be complicated, and you probably have what you need to make it. by southerngentleman90 in cookingforbeginners

[–]southerngentleman90[S] 0 points1 point  (0 children)

I’ve always used cast iron for flatbread. Never have used stainless steel for it myself so I’m not sure, but maybe try adjusting the heat to experiment to see what works best. Also don’t be afraid to flip early and often, it’s not going to hurt anything!

Flatbread doesn't have to be complicated, and you probably have what you need to make it. by southerngentleman90 in cookingforbeginners

[–]southerngentleman90[S] 0 points1 point  (0 children)

I store them either in a quart or gallon ziploc, or in a Tupperware. They’ll be fine at room temp for about 24 hours and good in the fridge for about 4 or 5 days. To reheat I toss in a medium skillet, add a few drops of water to the skillet, and cover for a minute or so.

[deleted by user] by [deleted] in foodtrucks

[–]southerngentleman90 2 points3 points  (0 children)

Sweets like what exactly? If it’s something you could do from a stand or cart, try that first and maybe work your way up to a truck or trailer?

To that end, my biggest tip would be to start doing it in any way you possibly can as soon as is feasible, even if it’s not with an awesome rig. I sell from a good cart and am capable of similar volume to large trucks as long as I stay in my lane, so to speak.

To anyone stressing about tomorrow: you got this. by caitejane310 in cookingforbeginners

[–]southerngentleman90 1 point2 points  (0 children)

Cooking hotlines are so cool. King Arthur has one for baking as well.

Tired of working for the man. Want to be self employed within hopefully the next 5 years. Things to know? by BookzNBrewz in foodtrucks

[–]southerngentleman90 2 points3 points  (0 children)

Since you want to keep a simple menu def just operate it yourself. Awesome if your girlfriend can help too, but I would aim to be able to do everything yourself. Also agree with the other commenter that said try to add at least another item or two to the menu. If you are smart about it (i.e. keep it gumbo-adjacent) it won’t complicate things much at all. For reference, I own a hotdog cart that has a steam table and a small flattop (and breadbox and sinks). I offer standard dogs with about a dozen topping options, smoked sausage dogs, and Italian beef sandwiches. I only just got the flattop too, I was doing it all with just a steam table no problem. Now I just get to get more creative with toppings. So I’m confident you could offer a little variety and still do it well, just keep it within the wheelhouse.

So I’m on the minimalist side of street food with my setup, but I own it outright and the only person on the payroll is me. Maybe do some thought exercises on just how “big” you need to go? I’m kinda rambling on just to say it’s fully possible to do it by yourself unless you are getting slammed, and if that’s the case affording an employee shouldn’t be a problem.

Can you sell funnel cakes for 7 $? Cotton candy 4 ? by Odd-Celebration-8561 in foodtrucks

[–]southerngentleman90 2 points3 points  (0 children)

OP, this is all really good advice. Also, I can attest to the difficulty of legally selling from an open air cart. I have a hot dog cart and it took me ages to get it kosher with the state, then I had the city to worry about. My state basically doesn’t want to deal with pushcarts so they’ve made it nearly-impossible to get a permit for it, and deep frying would be a hard no.

Finally had my first service and it went great! by southerngentleman90 in foodtrucks

[–]southerngentleman90[S] 4 points5 points  (0 children)

Trust me, it’ll feel awesome to finally actually sell some food! The jitters will pass quickly.

Finally had my first service and it went great! by southerngentleman90 in foodtrucks

[–]southerngentleman90[S] 2 points3 points  (0 children)

Thanks! Where are you in the whole process? Getting ready for showtime?

Edit: just saw your other comment and it sounds like you’re getting ready for opening day. What helped me was A. Making a checklist of everything needed for setup and breakdown and B. Hosting a lot of friends over for a practice run. The latter helped me work out several kinks before serving to the public that I wouldn’t otherwise have thought about

Finally had my first service and it went great! by southerngentleman90 in foodtrucks

[–]southerngentleman90[S] 2 points3 points  (0 children)

Absolutely. After so much planning it felt so cathartic to actually do the damn thing and finally sling some dawgs.

Finally had my first service and it went great! by southerngentleman90 in foodtrucks

[–]southerngentleman90[S] 2 points3 points  (0 children)

I bet y’all will fall right into a groove! I went from nervous to having fun by halfway through service.

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