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 Menu Advice

Change Page: < 12 | Showing page 2 of 2, messages 31 to 41 of 41
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Dr of BBQ

  • Total Posts: 3716
  • Joined: 10/11/2004
  • Location: Springfield, IL
  • Roadfood Insider
Re:Menu Advice Tue, 08/21/12 9:35 PM (permalink)


 
Well I guess I have led you all wrong on how they make these things. And for that I apologize, I guess my memory isn't what it used to be LOL. But they do use an egg wash but it's very very thin. And they are not cutting them into strips as we used to do but are using only the onion ends because they are smaller in diameter. The rest of the onion they are putting on their burgers. But you could as we used to do cut the bigger slices or use them as you see fit.
 
 


 
I know the cup looked half empty but that is how much they serve for $1.99.
 
 
 


 
 
They are worth $2.50 in my mind and with no more product than your serving you'd make a good profit. In the last two photos you can see how little flour is on them. That helps to fry them faster and makes them lighter and in my mind better.
<message edited by Dr of BBQ on Tue, 08/21/12 9:39 PM>
 
#31
    CCinNJ

    • Total Posts: 7739
    • Joined: 7/24/2008
    • Location: Bayonne, NJ
    Re:Menu Advice Tue, 08/21/12 9:43 PM (permalink)
    I'll take 2 orders! Hold the burger.
     
    #32
      Dr of BBQ

      • Total Posts: 3716
      • Joined: 10/11/2004
      • Location: Springfield, IL
      • Roadfood Insider
      Re:Menu Advice Tue, 08/21/12 9:53 PM (permalink)
      CC you so correct on hold the burger. I went over there and thought well I'm here and I want some onion straws so I'll try a burger again. They suck. Ate the onion straws and about 1/2 the burger and threw the rest away. I doubt they will last long here in Springfield. They are in a high dollar location and at 7:30 they had two other customers.
       
      #33
        CCinNJ

        • Total Posts: 7739
        • Joined: 7/24/2008
        • Location: Bayonne, NJ
        Re:Menu Advice Tue, 08/21/12 10:12 PM (permalink)
        For some reason where you often find the best onion strings or rings...the alarm goes off to skip the burger. That happens all the time here. Unless you pay $30 for a burger and get lucky. But how lucky is that?
         
        New York Burger Company makes some of the BEST onion rings EVER. Skip the burger.
         

         
        They are so good. I'll have to snoop around next time I go for an order...and run to another place for a burger.
         
        Smashburger is in Brooklyn... but none in Manhattan. If in the neighborhood...onion strings it is!! They look excellent.
        <message edited by CCinNJ on Tue, 08/21/12 10:15 PM>
         
        #34
          EC.Mason

          • Total Posts: 38
          • Joined: 6/14/2012
          • Location: Sandy Hook, KY
          Re:Menu Advice Wed, 08/22/12 7:07 PM (permalink)
          Dr. Thanks so much for the info and pictures! Those things look great. I believe I am going to try these instead of the blossom. They would be economical to prep, cook and serve. Glad I got your alls help before I bought a bunch of equipment for the blossoms. I wonder if these would be good with a dip?
           
          #35
            CCinNJ

            • Total Posts: 7739
            • Joined: 7/24/2008
            • Location: Bayonne, NJ
            Re:Menu Advice Wed, 08/22/12 7:17 PM (permalink)
            Excellent EC!!

            I think they are great with a sauce. I usually make the zesty sauce or use Peter Luger sauce (which is like a delicious cocktail sauce) alone or mixed with sour cream. Because the structure is different from an onion ring (and your customers will be mobile) careful its not too thick like the thickness of sour cream & onion dip or too thin...it will be drippy. Experiment away with your favorite flavors.
            <message edited by CCinNJ on Wed, 08/22/12 7:19 PM>
             
            #36
              EC.Mason

              • Total Posts: 38
              • Joined: 6/14/2012
              • Location: Sandy Hook, KY
              Re:Menu Advice Wed, 08/22/12 7:18 PM (permalink)
              Dr. Are these Vidalia Onios?
               
              #37
                EC.Mason

                • Total Posts: 38
                • Joined: 6/14/2012
                • Location: Sandy Hook, KY
                Re:Menu Advice Wed, 08/22/12 7:19 PM (permalink)
                Onions... Sorry for the spelling.
                 
                #38
                  EC.Mason

                  • Total Posts: 38
                  • Joined: 6/14/2012
                  • Location: Sandy Hook, KY
                  Re:Menu Advice Wed, 08/22/12 7:24 PM (permalink)
                  Thanks CC. We make a home made dip for the blossoms. That may work out. Do you think I should double what's in the cup and sell them for $4? Or should I stick to the size and sell for $2.50 like Dr said? I'll be selling these at festivals.
                   
                  #39
                    CCinNJ

                    • Total Posts: 7739
                    • Joined: 7/24/2008
                    • Location: Bayonne, NJ
                    Re:Menu Advice Wed, 08/22/12 7:39 PM (permalink)

                     
                    I know they sell as a side a meal or a feast in this area! Billyboy posted about this place a few years back. Smokin' Al's on Long Island. This order is $14.99.
                     
                    Festival pricing is different than brick & mortar and better to get an opinion from someone who knows the drill.
                     
                    #40
                      chefbuba

                      • Total Posts: 1949
                      • Joined: 6/22/2009
                      • Location: Near You, WA
                      Re:Menu Advice Wed, 08/22/12 8:19 PM (permalink)
                      It all depends what your paying for onions.....Last week they were $6 a sack, this week, $14.......winter time they hit $50.
                      I don't make squat on rings during the winter, Takes one onion to make an order, at about a buck each, plus cost of the batter, boat, napkins, condiments, etc.
                       
                      #41
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