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Ahh much motivation.
Any opinions on the following foods? It's a long way ahead but it's going to happen eventually, and these are the things I feel like I can serve quickly and make fresh from scratch. No bulk buy or ready made toss, only fresh ingredients.
Pulled pork and pulled pork brioche buns with coleslaw
peri peri chicken wraps (home made marinade)
home made falafel in pitta bread with cucumber, Yoghurt and fresh mint.
Freshly made skin on wedges (Could be topped with meaty goodness as loaded wedges?)
Corn on the cob with garlic butter
Opinions and suggestions welcome!
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Can't beat a jumbo sausage stick with blow ya head off chilli sauce n onions. At Santa Pod, they call it the FIREBLADE..
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96 E320 W210 Wafter - on 18" split Mono's - Sold :-(
10 Kia Ceed Sportwagon - Our new daily
03 Import Forester STi - Sold
98 W140 CL500 AMG - Brutal weekend bruiser! Sold :-(
99 E240 S210 Barge - Now sold
02 Accord 2.0SE - wife's old daily - gone in PX
88 P100 2.9efi Custom - Sold
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Feb 16, 2018 10:01:16 GMT
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Thanks everyone, Yes have have a quick mooch at that site before, shall bookmark. I think the easiest option is going to be to delete the rain guttering entirely as is done on minis and such, then just uprated the door seals and put a few bits of weather strip around various gaps and trims. This will also allow me the opportunity to possibly raise the roof very slightly, but that may be too much work without a jig and more experience. Today I've been out to Halfords, machine mart, paint supply store, b&q and homebase. My wallet is significantly lighter, but we have all the means necessary to strip paint off in large quantities very quickly, treat rust and bare metal, and paint over any primer'd bits that will be open to the elements. All mostly just consumables, but important things such as a mask suitable for protection from asbestos, paint that is most likely lead based, and general curse word and dust and mould spores. Knee pads and overalls too, red oxide, and lots of flap wheels and sanding belts. Updated my last post as image wasn't working, many useful panels purchased. Will update again this evening with todays progress! From experience deleting rain gutters is never a good option - the water will stream down the side of the van finding ingress at points that were never intended - it also takes next to no time for streaky marks to be left all over the paintwork from the excess water running down the sides of the van - I do have a suggestion for you though - so why not delete the original rain channel / gutter with sheet metal repairs - make the area good and profile it with polyester filler has required - then replace the rain gutter with an inexpensive alloy J channel sealed / screwed on to the repair areas in the same place has the original - see my restoration thread on a very different van but using this section - pages 17, 18 & 19 forum.retro-rides.org/thread/196036/jowett-bradford-utility-faint-primer?page=17 - let me know if you want the J section suppliers contact details |
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Last Edit: Feb 16, 2018 10:03:02 GMT by Deleted
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Feb 16, 2018 19:12:52 GMT
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Ooh yes do pm me the supplier, might be a more viable option as the roof is shagged.
The current roof guttering is mostly filler...
Anyway some progress today, no photos, but some friends came round and plopped some red oxide on the floor and some of the walls.
Sunday should be a productive day as long as the weather holds up its end of the deal.
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Feb 16, 2018 19:40:03 GMT
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Ahh much motivation. Any opinions on the following foods? It's a long way ahead but it's going to happen eventually, and these are the things I feel like I can serve quickly and make fresh from scratch. No bulk buy or ready made toss, only fresh ingredients. Pulled pork and pulled pork brioche buns with coleslaw peri peri chicken wraps (home made marinade) home made falafel in pitta bread with cucumber, Yoghurt and fresh mint. Freshly made skin on wedges (Could be topped with meaty goodness as loaded wedges?) Corn on the cob with garlic butter Opinions and suggestions welcome! the only issue with the above list i can see is the potato wedges, they would sell well but are tricky to keep ready to eat with out them going soggy and take a while to cook fresh when ordered, during a busy show you might struggle to keep up with demand. also burgers need to be on your menu as they cook quick on the griddle and always sell well too. |
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Feb 16, 2018 19:48:33 GMT
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Ahh much motivation. Any opinions on the following foods? It's a long way ahead but it's going to happen eventually, and these are the things I feel like I can serve quickly and make fresh from scratch. No bulk buy or ready made toss, only fresh ingredients. Pulled pork and pulled pork brioche buns with coleslaw peri peri chicken wraps (home made marinade) home made falafel in pitta bread with cucumber, Yoghurt and fresh mint. Freshly made skin on wedges (Could be topped with meaty goodness as loaded wedges?) Corn on the cob with garlic butter Opinions and suggestions welcome! the only issue with the above list i can see is the potato wedges, they would sell well but are tricky to keep ready to eat with out them going soggy and take a while to cook fresh when ordered, during a busy show you might struggle to keep up with demand. also burgers need to be on your menu as they cook quick on the griddle and always sell well too. The way I planned to do the wedges is have them par boiled and kept hot in very mild seasoned brine, so they're especially just barely cooked and kept hot, and then they will be fried to crisp up. I will have to do some testing with the wedges. As for burgers, yes I could do some burgers on the side but they're quite a bit of hassle as I would absolutely insisit on making them fresh and beef mince isnt cheap. I will look into what my suppliers can provide, as they might be a viable option and they do indeed cook quickly. The pulled meats will be pre cooked by me, and kept hot during the day. The beauty of them is that they will only get better being kept hot and will take just a few seconds to make: toast insides of bun 30 seconds, add meat, toppings, and wrap up. I'll have to set up a RR Tasting session... |
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Feb 16, 2018 19:58:12 GMT
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thats a good idea on the wedges, hadnt thought of par boiling then frying, was thinking of oven cooking them.
when you come to install the lpg are you planning on two bottles to run everything as i found using a single bottle, if everything was on full when its busy everything took ages to cook as the single bottle couldnt keep up with demand so i put a t piece onto the end of the solid pipe and used two bottles at once which helped with demand at peak times.
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Feb 16, 2018 20:39:20 GMT
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Unsure why the vast majority of people automatically read beef when the word 'burger' appears - I reckon that you could drive a niche market out of offering a real alternative has in the 'Hamburger' source a good supplier of organic pork mince - offer it in good quality fresh buns / baps with again good quality extras - nice onions, good mustards / apple sauce etc - market it has the real handmade organic hamburger - freshly made and you will create your own market - it will be a world away from your burger bar set up where very little is anything is but fresh, and by offering a premium product you can increase your margins - providing you are offering a quality product - I would much rather pay £4.50 for the fresh, organic, handmade product than £2.50 for a piece of previously frozen tasteless gristle stuck between two bits of stale bread.
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Feb 16, 2018 21:26:25 GMT
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I shall look into offering other options, I have experience making all sorts of things, so as long as the margins are right I could make anything that people demand. I need to make things that most people are happy to eat, nothing too daring or niche, or I won't make a profit. Perhaps I could offer a few staples to cater for most tastes then offer other niche things in lesser quantities.
Many things to experiment with!
As for a gas set up, I'm not sure yet. I'm likely to be running sort of dual fuel, running a generator or inverters if needed as some locations aren't keen on gas, but I need to find the right equipment for the job before I even think about getting it gas safe and running etc etc.
What's most likely is I'll run leisure batteries for a lot, and gas for any high powered fryers or griddles. A lot to consider and research for the future.
At the moment though, I just need to get it on the road!
Have arranged the purchase of two doors, at least one wing, and a whole very rare roof repair section. I may also have a sill repair panel lined up to purchase.
I am currently in talks with an Australian supplier for fibreglass rear valance corners, and I will source a fibreglass bonnet if I can't get a steel one. Mines pretty shot.
There will be more progress after the 24th which is when I'll pick u the parts.
So far, we're about £2600 in.
Gulp.
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Feb 16, 2018 21:28:10 GMT
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As above , its the little details that count with catering - take the bacon roll van by my work . The young girl who runs it uses the bog standard salting big catering bacon which is fine if cooked semi crispy and plenty of it [ 4 rashers ]
Here is the part that makes it great - instead of crappy dry burger buns she collects fresh rolls from the bakery every morning . Half soft half chewy proper bread rolls make it great and she only charges £2.50 .
The buns are 23p each from the bakers for her .
She takes home £800 on a bad week and £1000 plus when good .
And as above why go with beef ? What about good quality local free range pork ?
No any shooters around you ? Go for rabbit mixed with fatty pork . Rabbits can often be free or very little but need fat adding as they are so lean .
And i think pulled pork is old hat really - nothing wrong with it but as soon as you see it worked into every form of food by supermarkets you know uts not new and exciting .
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Feb 16, 2018 21:28:57 GMT
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Totally agree with Mr grumpy, we rear our own rare breed pork and the taste is like nothing you will ever see or buy in the shops, the joints melt in the mouth and the sausage meat left over from the sausage making we use for burgers, stilton & leek, tomato & herb and our seasonal port & cranberry plus the more traditional types! and the plus side is its not expensive for a quality product
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Feb 16, 2018 21:31:18 GMT
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Totally agree with Mr grumpy, we rear our own rare breed pork and the taste is like nothing you will ever see or buy in the shops, the joints melt in the mouth and the sausage meat left over from the sausage making we use for burgers, stilton & leek, tomato & herb and our seasonal port & cranberry plus the more traditional types! and the plus side is its not expensive for a quality product I have a butchers near me thats been doing free range rubbish free pork since the 80s - not a new hipster people just traditional ways of rearing livestock . The dry cured bacon is fantastic . |
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Feb 16, 2018 21:38:02 GMT
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And i should also add i bid on the OP's Bedford as well , I'm glad as its a bit to much for me at the moment !
Best of luck with it .
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Feb 16, 2018 21:51:10 GMT
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golly at 53 ive never been called a new hipster before!
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Feb 16, 2018 22:02:42 GMT
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golly at 53 ive never been called a new hipster before! Nope, i was implying that some people make out that taking a more natural approach to rearing livestock is a new thing when its not ! Its the right way IMO. Wasnt calling you a hipster ! |
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golly at 53 ive never been called a new hipster before! Nope, i was implying that some people make out that taking a more natural approach to rearing livestock is a new thing when its not ! Its the right way IMO. Wasnt calling you a hipster ! No problem! Looking forward to this moving on its ages since weve had any Bedford action, and back to the grub sometimes less is more, keep it simple but do it well and people will come back
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Feb 17, 2018 11:01:28 GMT
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My idea really is that if I just put a bit more effort in, instead of horse burgers and "pork" sausages in baps I could make a good profit, but make everything from the best possible ingredients. None of it too fancy, just good, simple, dirty grub.
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Feb 17, 2018 11:21:54 GMT
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Totally agree with Mr grumpy, we rear our own rare breed pork and the taste is like nothing you will ever see or buy in the shops, the joints melt in the mouth and the sausage meat left over from the sausage making we use for burgers, stilton & leek, tomato & herb and our seasonal port & cranberry plus the more traditional types! and the plus side is its not expensive for a quality product You sir are a complete Git! Am now hungry,and i have nothing as mouthwatering as that in my house! You can really go off some people ....... |
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Feb 17, 2018 12:04:16 GMT
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Well were only 30mins from Grimsby down the east coast if you want stuff for the freezer! not sure where Mr robinoliver is located but we deliver to family & friends in Bedfordshire pretty regular if you need any samples! sorry for high jacking the thread!
More pictures of progress please as we like pictures!
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Feb 17, 2018 12:34:41 GMT
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Well why didn’t you say that earlier?? .....tsk tsk ........
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