I'm considering making frozen hodos. 50-80 cent varieties
Thoughts? Any of you been on the manufacturing side? how important is a blast freezer? The product they have now is not tightly cryovaced.
Most is pretty standardized...sate, fried stuff (artichoke with boursin is good), thaw stuff, fillo wrapped, tarts etc... I could copy or come up with my own......
I went in talking about box lunches....my new kitchen (built in 1901 and rennovated in 1949-1950 catering kitchen on the 3rd floor of a church with stainless steel out the wazzoo, 8 burner stove, dbl large deck oven, 400 circa place settings of diner china with serving platters/bowls) 6 blocks from Washington University, 5 blocks from a major hospital/childrens hospital/research facility......the stuff on the market now is fairly lame, still in my research mode.....anyway a meze platter with dolmas, caponata, hummos, olives, cuke sauce, pita chips seems fun (meat option). french with tapenade, white bean salad, green beans, goat cheese with baguette....
Of course box lunches too...I'm toying with the idea.
Delivery is a major concern for me.....anyone have experience with various ways to have food delivered. ie...currier service, employee, independant contractor....other options?
Thoughts? Any of you been on the manufacturing side? how important is a blast freezer? The product they have now is not tightly cryovaced.
Most is pretty standardized...sate, fried stuff (artichoke with boursin is good), thaw stuff, fillo wrapped, tarts etc... I could copy or come up with my own......
I went in talking about box lunches....my new kitchen (built in 1901 and rennovated in 1949-1950 catering kitchen on the 3rd floor of a church with stainless steel out the wazzoo, 8 burner stove, dbl large deck oven, 400 circa place settings of diner china with serving platters/bowls) 6 blocks from Washington University, 5 blocks from a major hospital/childrens hospital/research facility......the stuff on the market now is fairly lame, still in my research mode.....anyway a meze platter with dolmas, caponata, hummos, olives, cuke sauce, pita chips seems fun (meat option). french with tapenade, white bean salad, green beans, goat cheese with baguette....
Of course box lunches too...I'm toying with the idea.
Delivery is a major concern for me.....anyone have experience with various ways to have food delivered. ie...currier service, employee, independant contractor....other options?
cooking with all your senses.....
