Yeesh. If that happened, I would think it would've been part of the conversation, but if that is even an option it should be fixed so you can't skeeve like that. Murders happen for less .

Gotta admit, this stuff is growing on me. Nostril blast every time, but I'm a convert. Haven't made a bloody yet, but I bet they are good:

The coconut oil thing and his reasoning is dumb, but I'll hit him em up some time this Summer.

I literally just switched to coconut oil tonight. All other frying oil is ****, save for avocado, and that stuff is $$$. Easy life-fix.

Thats Sandoitchi, a pop-up that started in Dallas, I kept trying to buy one but they're always sold out

Texas’s Buzzy Japanese Sando Pop-Up Is Coming to New Orleans

Yeah I’m on board with this. I’m not a steakhouse guy or a steakhouse guy that goes and orders steak.

That being said Peter Luger is my one exception. I want that porterhouse and would order rare. I wonder does Peter Luger still only do cash unless you have there credit card? Saw that like 10 yeas ago but imagine they’ve changed, it’s 2021.

Ha I just randomly googled sando and used that picture.

"grounds for deactivation"

Thats some black mirror sounding ****

she did deserve to be fired though, that was absurd. Reminds me of the homeless guy who spat at my feet after I refused to give him cash but told him I'd buy him lunch

I wish it was a matter of public record what to tip these people fairly.

Flip side to my tendency to tip at least $10 is if the order is big $$ like $100+ I still tip the same amount if low $$ because I focus on distance and time it takes to drive versus tipping based on the amount of my purchase

I gotta quit using these damn services, its like room service e'r damn night when I get lazy and its making me fatter

so my concern for being compensated for the wear & tear on their car is inaccurate?

What/how do you think the best way to tip is?

that looks damn good!

Any thoughts on layout yet?

Lukewarm, surcharged up the ass food delivered by someone likely hating life just sounds horrible to me. It's just another slave-wage corporate money grab like all the others.

Brutal capitalism for you wagecucks, b-b-but unions are bad. Hard pass.

Thanks, its got a ways to go but I'm chipping way at it

Unfortunately, I don't think I have much to pass along because he's secretive with the gluten free flour mix he uses. He buys the chicken from some place that raises them on a chunk of land, not crammed in a warehouse, no hormones, etc

all we do is toss the chicken in his flour concoction and fry in coconut oil, no eggs, buttermilk.

In all honesty, the chicken is just ok to me. Its pretty good right out of the fryer but for some reason he doesnt want to brine the chicken or salt it when it comes out of the fryer. He makes a spice mix thats really good and if he would just toss that on the chicken right out of the fryer, it would be much better.

I bought some of his tenders and took it home to eat but it was cold and the coconut oil gave it a strange flavor which really stood out in a not so good way. I think I'd try to find something more neutral but he's a big believer in what he's put together so hopefully its just not my thing but others really like it

he also uses sea salt that he claims hasn't had nutrients removed and is more healthy.

He uses avocado oil in his gravy along with his "secret" gluten free flour

who knows, I hope it works out for him as he spent over 100K on that truck

I dont think that helped much but thats all I got for you so far. I'll try to quiz him some more about the flour to get you more details. Let me know if there's some thing specific you want me to ask him and I'll run it up the flag pole

you should buy some fresh horseradish root and find it yourself in the food processor. Its DRAMATICALLY different when fresh.

I made some tonight had to run out of the kitchen because the fumes were so intense, that crap could be used as a chemical weapon in some capacity

It really packs a punch and is more intense when you use fresh in any sauce. Once I discovered fresh, I'm too spoiled to eat the jarred stuff. The last steak I had out was at Capital Grille and I could tell they used the jarred stuff, it was surprising for apace that expensive

He's got some wild theories about Big Medicine and the food industry too but whatever, he's a nice guy and I hope he finds an audience

I dont get the coconut oil thing either

From what I gather, this stuff keeps it's punch if you keep it cold. I got it probably 2 months ago and it 'expires' in June.

I'll have to try fresh fresh some time.

I really want to try some Tallow some time, but also trying to get away from vegetable/canola garbage. I even heard peanut oil isn't that good.

Are there any other healthier options? Or just less bad to try?

Wondering if you wouldn’t be able to tell what type of flour it is base on coloring? Than it may likely be a mix.

here's a sketch using the same view as the photo you quoted, I like the way the outside shelf is hung from the van as needed



I was hoping to use the cab area but the city makes me wall it off so it limits what I can do. I wanted to create a removable hand wash sink up front but thats a no can do for reasons I dont agree with. I'm going to see if I can create a door that walls off the drivers seat so I can capture the space where you enter the van, it seems stupid we cant utilize the entire van

I'm planning to have a cooking area on the left where I can switch out cooking devices as needed (flat top vs 4 to 6 burner cooktop vs grill or drop all cooking and use the counter for shaved ice). I have to play a game with the city on this and I'm still trying to understand all the rules so I can push the edges. Plus I found out commercial appliances are much deeper than residential which are made to fit on a 24 inch deep countertop. Commercial is 27-33" deep and that really crowds my aisle, so I'm trying to find something that is not so deep. You'd think they'd adjust these sizes for food trucks but so far I haven't found anything shallower.

Got any ideas and suggestions?

I wish I had more cooking experience because I dont know what I dont know, I just hope I can make it adaptable enough so I can adjust easily when I realize things should laid out differently

damn, I guess I'm an A-hole, I love the luxury of delivery

lol, heck if I know

Pro-tip: don't ask a fat man these questions

I LOVE frying in peanut oil

seems to me fat is fat but what do I know?

people say saturated fat is bad but isn't coconut oil saturated fat?

I suppose one could make a case against all these oils as its not natural to find so much oil easily accessible in nature (excluding animals) and its only because of modern technology they can extract so much oil, I wonder how many coconuts it takes to make a 16 ounce bottle of coconut oil?

Nah, but Doordash is

Doordash is literally killing restaurants they are purporting to help. They also do skeevy stuff like making alternative websites of existing restaurants and jacking up pricing of the same items and tricking people into using their website instead of the actual restaurant. Very late-stage-capitalismy.

I don't know dick, but I'm assuming some is coming out with an only vegetable oil fried kitchen this month. BYEEEEEE

I generally tip 20% but I try to make sure people can make like $15-30 an hour (depending on place).

So examples where I deviate from 20%:
Tipping $2 for a $5 coffee seems reasonable if I sit around for a bit. Same idea with short Uber trips.

At least 200 for a $500 dinner where I sit for 4 hours, and order no alcohol. I am operating under the assumption at nice restaurants, tips are shared with back of the house.

I tip $1, and only $1 per drink at bars unless it's some fancy cocktail. I am not paying someone more than a dollar just to pour a draft beer even if that beer costs me $15

I will only tip up to like $20 for delivery of food over short distances. I am not paying the delivery guy $40 bucks for biking two block just because I happened to order expensive sushi.

I will tip at least $20 for grocery delivery to the door, and depending on volume and weight, sometimes more. Those guys get shafted pretty hard with "picking" times and checkout a lot more than even uber eats drivers. People screw up and mistakenly claim an item didn't arrive when it did from time to time to. I know I've been guilty of overlooking something I thought the picker forgot only to find the item later when I am throwing the bags into trash.

Here's a hot take on Olive oil

https://youtu.be/l_aFHrzSBrM