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Old 09-19-2014, 04:40 PM
 
Location: Silicon Valley
3,681 posts, read 9,881,159 times
Reputation: 3016

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101 Best Food Trucks in America 2014 (Slideshow) | Slideshow | The Daily Meal

#25 Fukuburger
#45 Slidin Thru (should be lower, it's nothing special IMHO)

Tonight on the way home I have my choice of:

#6 The Chairman
#14 Sam's Chowdermobile (should be lower, lobster rolls are not that good)
and nine other trucks

But the best food truck I've ever eaten from is #27 on their list, Roli Roti Gourmet Rotisserie, because of their Porchetta sandwich.
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Old 09-19-2014, 05:09 PM
 
654 posts, read 1,252,834 times
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I don't know about eating off a roach coach....

Seems like if I am hungry after consuming copious amounts of alcohol, I would eat there, but try to avoid these grease-mobiles.
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Old 09-19-2014, 06:54 PM
EA
 
Location: Las Vegas
6,791 posts, read 7,142,389 times
Reputation: 7580
Slidin thru wasn't bad. Not great but not bad. Was provided free at my last job.
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Old 09-19-2014, 08:26 PM
 
1,460 posts, read 2,814,164 times
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I like the lobster trap one myself. Don't think I've seen that burger one yet.
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Old 09-21-2014, 02:55 AM
 
Location: Sunrise
10,864 posts, read 17,035,136 times
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Quote:
Originally Posted by forestgump99 View Post
I don't know about eating off a roach coach....

Seems like if I am hungry after consuming copious amounts of alcohol, I would eat there, but try to avoid these grease-mobiles.
Grease mobiles?

These are some of the best chefs in Las Vegas. They opened food trucks because overhead is low and headaches are also low. It's a nice way to get your food to the public in an inexpensive manner. All of this food-truck food would cost five times more if served at a sit-down.
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Old 09-21-2014, 10:24 AM
 
1,384 posts, read 1,685,635 times
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Overhead is not as low as you think.

Foodtrucks by health code have to have home base (commercial kitchen) where it does all its food prep, sanitation, and refrigeration all to NSF specs etc.

Quote:
Originally Posted by ScoopLV View Post
Grease mobiles?

These are some of the best chefs in Las Vegas. They opened food trucks because overhead is low and headaches are also low. It's a nice way to get your food to the public in an inexpensive manner. All of this food-truck food would cost five times more if served at a sit-down.
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Old 09-21-2014, 10:30 AM
EA
 
Location: Las Vegas
6,791 posts, read 7,142,389 times
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900 sq ft dedicated kitchen vs 9000 sq ft restaurant.... 3 employees vs 50 employees....
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Old 09-21-2014, 12:52 PM
 
Location: Sunrise
10,864 posts, read 17,035,136 times
Reputation: 9086
They rent space in a commissary. And let's be truthful -- most of the prep is happening at home. The commissary is only used because it's mandated. Otherwise this would wholly be a "cook at home, sell on the streets" operation. The commissary provides the big, expensive tools that nobody wants to buy for themselves -- commercial fryers, salamanders, industrial mixers, and similar. Except for these tools, the commissary isn't necessary.

This industry is completely self-regulating and it's a meritocracy. (Nobody does this unless they have the skills to do so.)

America is the only country I know of that dismisses their street food. Speaks volumes about what is wrong with us.
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Old 09-25-2014, 04:38 AM
 
743 posts, read 971,063 times
Reputation: 531
wasnt impressed at all with fukuburger...a lot of these food trucks are way over-hyped.
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Old 09-25-2014, 07:34 AM
 
Location: ( ͡° ͜ʖ ͡°) (╯°□°)╯︵ ┻━┻ ̡
7,112 posts, read 13,187,087 times
Reputation: 3900
Quote:
Originally Posted by aardogfsu View Post
wasnt impressed at all with fukuburger...a lot of these food trucks are way over-hyped.
I just tried Fukuburger for the first time a couple of weeks ago. I tried ever burger on their menu(ordered a bunch for friends and family). Half the burgers were just ok, the other half were interesting and will probably try out again. I believe #1, #2 and #5 were pretty good.

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