Author: Jarm69

Our new US Fire Truck Food Truck had its official launch at RAF Cranwell for the MIOT 30 graduation event.

We have been attending the event for a number of years, and usually with burger and chips we serve perhaps 60% of the guests, with the other food trucks serving the remaining 40%.

This time we served nearer 95%. The fire truck had a queue for most of the evening.

A few minor teething issues, but nothing we haven’t already sorted. We still have some decorative touches to add, as well as the roof for the top deck, but it is now fully operational for most events.

EN9INE fire truck food truck for hire.

The U.S. fire truck food truck we are building had a couple of lockers that we didn’t really have a use for. So we decided to fill them with fire fighters equipment to create a a bit of an interesting display. In truth the lockers would have contained equipment so its in keeping with the theme.

One of the items we acquired was a traditional Cairns fire fighters helmet. I had a helmet shield made to replace the missing one, and we put it in the display.

The thing is, its bloody heavy. I mean when you nod your head you feel like your neck might snap. How the hell anyone runs up and down ladders and hauls pipes about whilst balancing something with the weight of a small car on your head beggars belief.

Euro Style Helmets

It made me wonder if other countries helmets were the same. A quick look on Google came up with the Gallet F1, which it seems is a popular model for European fire services. Comparing the weights it seems that the American option is around 33% heavier than the Euro model (actually if you go for the even more traditional leather helmet its about 50% heavier), additionally some of he euro helmets have integrated accessories such as lights which are an additional weight on the U.S. version. Over an eight hour shift that would be felt.

One aspect that the Euro model does fall down in is looks. The U.S. helmet is definitely sexier.

So U.S. Fire Fighters Helmets, are the looks worth the weight.

The events world is a funny old game. Our work seems to come in batches, so one year everyone wants to book waffles. The next year they all want doughnuts. It seems as if there is a sort of Borg level of shared consciousness that sucks everyone into booking the same things.

Espresso Coffee Service

This year we have had coffee bounce back in a big way. Which is good, cos coffee happens to be the favourite service of a number of our staff.

We have had good service from a range of Fracino machines. Lately however we have had a number of issues with pumps failing so decide to look at what was available.

Our Little La Cimbali Lever Machine

We acquired a vintage La Cimbali lever pull machine that works on either gas or electric. This was specifically for our little red coffee van, but was so good we used it regularly on other jobs. The only drawback was the fact that it lacked an autofill. The experienced baristas were fine, they got into the rhythm of squirting a quick shot of water into the boiler after every extraction.

Unfortunately the less experienced tended to wait until the boiler was empty and the pressure relief valve was screaming, before they refilled. This meant the machine was basically starting from scratch and took about 10 minutes before you could serve another coffee.

Our vintage coffee restoration man came to the rescue. He managed to shoehorn an autofill sensor, solenoid and pipework into the little machine, meaning it is now fine for everyone to use.

Izzo, Our New High Capacity Lever Machine

We really liked the lever pull system. This harks back to the first espresso machines, when instead of a pump pressurising the shot, the lever compressed a piston and created the pressure. Some purists claim that this is still the best way to make espresso. It’s the origin of the term ‘To pull a shot!’

We looked at a number of lever machines and settled on some two group Izzo machines. These are heavy duty lever machines. They have an autofill system, but also a manual button to fill on the front. So if the solenoid or level probe fails you can still operate.

Oh, And A New Grinder

We also decided that we liked our Mahlkoenig grinder so much we wanted another one. We happed upon a twin version, deciding this would come in handy for a particular client who has a top boss who only drinks decaf. Like our single example, this grinder is built like a German WW2 tank. It is nearly as heavy as the bloody coffee machine.

So if you fancy a top quality lever pulled espresso, then look at our coffee service.

When it comes to iconic American foods, few can compete with the beloved hot dog. Whether enjoyed at a summer barbecue, a baseball game, or a street fair, hot dogs have secured their place in the hearts (and stomachs) of many. But what is it about this humble sausage that makes it such a perennial favorite? Let’s dive into the history, preparation, and cultural significance of hot dogs.

A Brief History

The hot dog’s origins can be traced back to Europe, particularly Germany and Austria. The word “hot dog” is believed to have been coined in the United States in the late 19th century. The term is often attributed to a cartoonist who depicted the sausages as resembling the dachshund dogs, giving rise to the playful name.

The first recorded mention of the hot dog in America dates back to 1867 at a New York City food cart. Over the years, the hot dog evolved from a street food staple to a backyard barbecue essential, with various regional styles and toppings developing along the way.

Types of Hot Dogs

Hot dogs come in a variety of types and styles, each with its unique flavors and traditions. Here are a few popular varieties:

• Chicago-style: Known for its loaded toppings, this hot dog features yellow mustard, chopped onions, sweet pickle relish, tomato slices, a pickle spear, and a dash of celery salt, all served on a poppy seed bun.
• New York-style: This classic features a simple topping of yellow mustard and sauerkraut or onions cooked in a tomato-based sauce.
• Coney Island: A favorite in Michigan, this hot dog is topped with a savory meat sauce, onions, and mustard.
• Sonoran hot dog: Originating from the Sonora region in Mexico, this style wraps the hot dog in bacon and serves it on a bolillo roll with toppings like pinto beans, onions, and jalapeños.

Cooking Methods

Hot dogs are incredibly versatile when it comes to preparation. Here are some popular cooking methods:

• Grilling: Grilling gives hot dogs a delicious smoky flavor and crispy exterior. A few minutes over medium heat is all it takes to achieve the perfect char.
• Boiling: While often seen as the least glamorous method, boiling hot dogs is quick and ensures they’re heated through.
• Pan-frying: Searing hot dogs in a skillet adds a delightful crunch and rich flavor.
• Microwaving: For a quick fix, microwaving is the fastest way to heat a hot dog, though it may not have the same texture as other methods.

Toppings Galore

One of the best parts about hot dogs is the endless possibilities for toppings. From classic mustard and ketchup to more adventurous options like kimchi, avocado, or sriracha, the sky’s the limit! Here are a few crowd-pleasing combinations to consider:

• Chili cheese dog: Top your hot dog with chili, shredded cheese, and diced onions for a hearty meal.
• BBQ dog: Drizzle BBQ sauce over a grilled hot dog, then top with coleslaw for a Southern twist.
• Mediterranean dog: Add tzatziki sauce, diced cucumbers, and feta cheese for a fresh take.

A Symbol of Community

Hot dogs represent more than just food; they symbolize community and togetherness. From summer cookouts to street festivals, sharing hot dogs is often part of cherished traditions. Many American families have their own unique ways of preparing and enjoying hot dogs, making them a staple at gatherings and celebrations.

Conclusion

In a world of ever-changing food trends, the hot dog remains a constant favorite. Its rich history, diverse styles, and customizable nature make it an enduring culinary icon. So the next time you bite into a perfectly grilled hot dog, take a moment to appreciate not just the flavors, but the culture and community it represents. Whether you prefer it simple or loaded with toppings, one thing is for sure: hot dogs will continue to be a staple of American life for years to come. Enjoy your next dog, and savor every bite!

Still working on the fire truck, we visited a recent event, where the inclement weather caused problems to the vendors. The mud meant that pretty much anything heavier than a bicycle had to be recovered with winches and tows etc.

Coming from a funfair background we are used to having to do this. However, in the past, on a typical fairground the recovery was a co-operative affair. Everyone helped each other until we were all out.

Nowadays we tend to attend events where the vendors don’t have a common connection. As a result you may got an occasional helping hand, but often it becomes a bit of an everyman for themselves sort of affair.

Our Solution

What we came up with was upgrading our food truck with this;

This is a 10 tonne military spec recovery winch. Using a single snatch block it gives us a 20 tonne pull. Should be ok for the roughly 7 tonne weight of the fire truck.

Obviously it needed mounting somewhere on the truck. What we ended up designing was a bumper mount. Or to be more precise, we had a heavy duty mount fabricated to bolt into the front chassis rails. The fact that on US fire engines these tend to extend two feet forward of the cab made it much easier.

Chassis Rail Mount

The next issue was mounting the hook. It needed to come through the front bumper. Unfortunately the middle of the bumper is right where the number plate is mounted (licence plate for our American cousins), which necessitated moving it. Or did, until we found an alternative. Seems the Yanks do this sort of thing regularly, and make a nifty flip up licence plate mount that allows a roller fairlead to be used just by, well, flipping the plate up!

To finish off we added a new American style plate and a hook mount. Along with a selection of 10 tonne recovery straps and shackles to extend the usable reach of the winch system.

Oh, and we added quick change mounts to the number plate holder, so we can add custom printed plates as a little extra touch.

Next step is to source and add some recovery track mats, much easier to winch a vehicle onto mats and drive it off rather than winch it all the way

There are all sorts of burgers. Big burgers, little burgers, fat, thin, stacked, spicy, not spicy. The new kid on the block is the ‘Smash Burger‘.

What Is A Smash Burger?

A normal burger is usually a pre formed pattie of beef. Or some combination of beef and other ingredients. A smash burger starts as a ball of beef (or other ingredients) and is then smashed down onto the grill. A heavy weight is then pressed down onto the pattie to provide pressure into the heat.

The result is a thin burger. Much thinner than a normal burger and a more jagged random shape, but with a lot crisper texture.

Oh, and usually a fabulous taste that tends to leave other burgers for dead.

The Sciency Bit

As the burger cooks, the Maillard reaction kicks in. This complex chemical reaction occurs between amino acids and reducing sugars when food is exposed to high heat. It’s responsible for the browning of the meat, producing a range of flavor compounds that contribute to the burger’s deliciousness. The result is a deeply caramelized crust that adds a satisfying crunch and an umami-packed taste.

What Makes A Good Smash Burger?

Like many foods it starts with the ingredients. There is much discussion on Wagyu, Angus, Kobe and other varieties of beef. Many feel that Angus makes the best burger, but , food is subjective.

The fat content can make a big difference. It seems to be a common idea that around 20% fat makes for a good burger. The fat keeps the burger juicy and adds a depth to the flavour.

Typical Smash Burger Patties

If you want a fabulous smash burger then book our gourmet burger service and specify smash burgers.

If you want to make it even more fabulous, have them served from our full sized American Fire Truck Food Truck.

The whole point of the US fire truck food truck, is that its, well, a fire truck. So most of what we have done with it has been aimed at theming around it being a firetruck.

When we officially launch it we will have some nice touches that match up with the theme. One of these will be our new work aprons. They are actually made form used fire fighter turn out gear. If you don’t know turn out gear is a term for the safety outfits they wear when attending a fire, or ‘turn out.’

We happened upon a Dutch based company, Remade Industries, that takes used fire equipment and repurposes it into things such as bags, oven mittens etc. And aprons. These are all unique, as they are made from different outfits cut in different ways, but they suit our theme to a T. Also being made from turn out gear, they are fire proof and tough.

These are fabulous quality, and tick the environmental box as they are re using equipment. Oh, and we like the idea of them all having a history, like being used in real fires.

When we purchased our ex Evansville, Indiana USA fire truck, it came with a name proudly emblazoned upon the side. This was John W. Sanders II.

I did some research and actually made contact with the deputy fire chief of the department the truck had served in. He explained that in the US they name their appliances after deceased fire fighters. (Or local dignitaries or long serving fire chiefs if they are lucky enough not to have any deceased fire fighters when they buy a new truck).

We decided to keep the name the same, we felt that a bit like buying a boat, it might be bad luck to change it.

On the side of the fire truck are four holes where a plaque would have been mounted. This is usually along the lines of thanking the local mayor, council etc for raising the funds to buy the truck. This was obviously missing on ours so we had a replacement plate made. This is pictured below and carries the fireman’s prayer.

The Fire Fighters Prayer.

Written by Alvin William “Smokey” Linn, a fire fighter in Brunswick Maine. A man who’s life story is worth a read.

It is often accompanied by the Fire Fighters “Wife’s” prayer;

“The table’s set, the meal’s prepared, our guests will soon arrive My husband once more disappears with a hope of keeping a child alive.

While waiting at home alone, our plans having gone awry My first impulse is merely to sit right down and cry.

But soon again I realise the importance of my life When I agreed to take on the duties of being a fireman’s wife.

While there are many drawbacks, I’ll take them in my stride Knowing “My Daddy saved a life” our children can say with pride.

The gusting winds and raging flames may be his final fate But with God’s help I can remain my fireman’s faithful mate.”

Author Unknown