Tags Posts tagged with "Thanksgiving"

Thanksgiving

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With Halloween and Thanksgiving right around the corner, we felt it would be a good time to include some tips on using pumpkins in your food truck recipes in our Tip of the Day section.

  • Choose smaller pumpkins for cooking. Sugar pumpkins are usually labeled by the market for cooking purposes as opposed to those used for decorating or Jack-o’-lanterns.
  • Pumpkin seeds, known as pepitas, are often roasted and added as a less expensive alternative to pine nuts in recipes.
  • Pumpkin seeds can be toasted on a cookie sheet in the oven at a low temperature. Be sure to stir them often and watch for burning. Some prefer to soak the seeds in salt water before toasting.
  • Another by-product, pumpkin seed oil, is normally mixed with other oils for cooking, salad dressings and other uses due to its strong flavor and color.
  • Try cooked mashed pumpkin in cake and muffin recipes for added moisture and texture.
  • Higher temperatures cause pumpkin flesh to become stringy. If you end up with a stringy pumpkin, you can beat the pulp with an electric mixer on high speed for ten seconds and then switch to low speed for sixty seconds. The strings should wrap around the beaters for easy removal.
  • Homemade pureed pumpkin for pies is usually much thinner in texture than canned. To alleviate excess moisture, bake rather than steam or boil the pumpkin. Mash and drain through cheesecloth before using in pies.

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Another year has passed, and Thanksgiving is back. This is the time of year that we reflect on those things that we are so thankful for. Our typical list includes some of the usual – family, country, and employment during challenging times, but we have come up with an additional list of 10 things we are thankful for within the food truck industry, and wanted to share it with you.

happy thanksgiving

“My restaurants are never opened on Thanksgiving; I want my staff to spend time with their family if they can. My feeling is, if I can’t figure out how to make money the rest of the year so that my workers can enjoy the holidays, then I don’t deserve to be an owner.” – Michael Symon

  • The way communities are re-writing their laws to allow more trucks to open.
  • The various and creative cuisine food trucks are providing their customers.
  • The ability for people to follow and interact with trucks through social media.
  • The way the food truck industry has helped numerous communities economically.
  • The spread of positive coverage of the industry within the mainstream media.
  • The time, effort and donations that people in the industry have given to help organizations that help feed the needy.
  • The friends we have made from publishing this website.
  • The knowledge we have gained from researching the food truck industry every day.
  • The wonderful food we have been able to eat while visiting various food trucks.

Last but not least, and certainly our favorite item that we are thankful for;

  • The food truck community itself and all of the wonderful people in it.

You are our readers, the people we write for and about. No other business community has such a loyal group of members and we hope for continued success in our coverage  and the industry as a whole. So when we cut into our holiday birds and reflect on all the things for which we’re thankful, one of the biggest will be the fact that we have this industry.

From Mobile Cuisine, Happy Thanksgiving Everyone!

If you are thankful for something about the food truck industry, please share it in the comments below.

 

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In a recent report, The National Restaurant Association (NRA) shared that more than an estimated that 30 million Americans enlist the help of restaurants for their Thanksgiving feast by dining out or using takeout to serve their guests. Just as restaurants can be used to help cater or serve their customers fresh, safe and delicious Thanksgiving meals, so can food trucks. Preparing this meal safely will ensure an enjoyable holiday for your customers.

turkey chef

Food and cooking are a big part of holiday celebrations, so putting food safety practices in focus this time of year will help ensure a safe and enjoyable experience. Whether cooking at home or in a restaurant or food truck, basic principles like cleaning and sanitizing, and cooking to proper temperatures should be part of everyone’s food safety knowledge base.

Here are 6 safety tips to use when preparing a Thanksgiving meal:

  • Thaw your turkey in the fridge. While you can thaw a frozen turkey under running water or in the microwave, the best way is in the refrigerator overnight (or longer). Be sure to follow the instructions on the package.
  • Store raw turkey away from ready-to-eat food. Make sure your raw turkey is covered and stored in a leak-proof container on the bottom shelf of the refrigerator. You want to keep it away from foods that are ready to eat, such as desserts and salads, to avoid the risk of cross-contamination.
  • Clean and sanitize your sink and counters. After rinsing your raw turkey thoroughly, properly clean and sanitize the sink and surrounding area before starting to prepare any other food.
  • Cook your turkey to safe internal temperature. Use a properly calibrated meat thermometer to check that your turkey has reached an internal temperature of 165 degrees. Insert the thermometer to the dimple on the stem in the thickest part of the breast and thigh for accurate readings.
  • Keep cold foods cold and hot foods hot. Prep salads, cranberries and other colds items first and store them in the fridge until ready to serve. Then prep your hot dishes closer to serving time so they stay hot. Keep all food items outside the “temperature danger zone” (41 to 135 degrees) as much as possible.
  • Safely reheat leftovers. Whether from a meal prepared at home or picked up from a restaurant, leftovers are part of the holiday tradition. Store each dish separately in clean, sealable, leak-proof containers and reheat to 165 degrees when you’re ready to enjoy round two of your Thanksgiving meal.

We hope you use these tips to help prevent your customers or anyone you happen to serve a meal to safely.

 

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Thanksgiving is back, and we’ve been reflecting on some of the things for which we have to be thankful. Our list includes some of the usual – family, country, and employment during challenging times, but we have come up with an additional list of 10 things we are thankful for within the food truck industry, and wanted to share it with you.

thanksgiving spread

Thanksgiving Day comes, by statute, once a year; to the honest man it comes as frequently as the heart of gratitude will allow. – Edward Sandford Martin

  • The way communities are re-writing their laws to allow more trucks to open.
  • The various and creative cuisine food trucks are providing their customers.
  • The ability for people to follow and interact with trucks through social media.
  • The way the food truck industry has helped numerous communities economically.
  • The spread of positive coverage of the industry within the mainstream media.
  • The time, effort and donations that people in the industry have given to help organizations that help feed the needy.
  • The friends we have made from publishing this magazine.
  • The knowledge we have gained from researching the food truck industry every day.
  • The wonderful food we have been able to eat while visiting various food trucks.

Last but not least, and certainly our favorite item that we are thankful for;

  • The food truck community itself and all of the wonderful people in it.

You are our readers, the people we write for and about. No other business community has such a loyal group of members and we hope for continued success in our coverage  and the industry as a whole. So when we cut into our holiday birds and reflect on all the things for which we’re thankful, one of the biggest will be the fact that we have this industry.

From Mobile Cuisine Magazine, Happy Thanksgiving Everyone!

If you are thankful for something about the food truck industry, please share it in the comments below.

 

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