Salad update
ayr
July 2, 2009
We’re just around the corner from an explosion of local produce. Right now we’re seeing radishes, fennel, broccoli, and berries.
We’re just around the corner from an explosion of local produce. Right now we’re seeing radishes, fennel, broccoli, and berries.
A bunch of you have been asking for Clover desserts. But here’s the thing: you shouldn’t be eating dessert with lunch everyday.
So I’m always checking out food. Everywhere I travel I look for any fast-food oriented concepts.
There are a few things you don’t know about the master plan. One is fresh juice. Someday juice will be as important as our fries and soups and sandwiches.
Are you wondering how our hard boiled eggs are so perfect? First, we get them from a reputable local supplier, and they are very fresh. Second, we cook them the way Rolando says to cook them…
This post is just the beginning of a string of posts about some of our learnings. After all, we’re running this truck for the purpose of developing the best fast food menu ever. So what are we learning and what do people think?
A friend turned me on to Henny Penny fryers. They make normal fryers, but specialize in “pressure fryers.”
