Toastie Tasting Two
There are more important things than having a 100% mobile van. The Beast still doesn’t technically work, but he is now booked in with a specialist who is confident he can perform the required procedure. The surgery needed is a new engine. Doggedly clinging to necessary optimism: this is a good thing, because with a new motor he will be far more reliable and will not puff quite such large clouds of black smoke over people. While that is still a work in progress we have turned our attention to beer, toasties and having our mates over to see which of our new creations are most likely to cause excitement, moreish feelings and the inexplicable desire to photograph what you’re eating. The Toastie Menu. 4 Cheese Supreme, made with caramelised onions,...
Coping With The Off-Season
This year was probably not what Frank had in mind, but this song has been floating around my head since I started thinking about this post, and a lot of it seems apt, at the very least. Our last event of 2012 approaches, and our last event serving food is already behind us. We are getting ready to pack up for the rest of the winter and let the Beast gracefully sink a little further into the drive over the next few months, without troubling him. Our next booked event is not until May, because food vans don’t really venture out over winter, and I’m not sure how well ours, determined as he is not to start at the best of times, would cope with anything colder than the present climate. So we have not booked anything else for the rest of December, and will...
Breakfast Toastie Research and Development
For the foreseeable future I think we need to accept that toasties will be a better option that street food. It’s faster to prepare, easier to serve, has a wider appeal and can be explained in less than a tweet. It’s not, although this is a personal choice, cheaper. If we wanted to, we could probably get value bread and cheese and serve manky toasties on that, but let’s be honest, calling that the Great British Toastie would be like calling McDonalds a nutritious, balanced diet. Instead we use classy local hams and the best bread we can find (oddly difficult) and we try and make them taste bum-tinglingly good. In line with the bum-tingling policy we have been trying to solve a problem that has been dogging us for the last few festivals. The...
Tasting the Toasties
I have been talking round the subject of toasties for quite some time, and we have recently finally acquired the means to make them happen and have set about making them great. The first step, as is the tradition, is the tasting. It’s been the cornerstone of Jabberwocky R&D right from the start, and every time we do it the information seems to get better. There are, we found, several crucial factors that could cause problems down the line, corroborated by further research from our survey, the infographic of which is still awaiting my pleasure. It boils down to this: People are wary of new foods, odd foods and unfamiliar foods. Interested, but wary. Once tasted and suitably impressed they are happy to part with cash, but getting through that first...
Because Blue
The Beast has surprised us a lot over the past 10 months, in both good and bad ways, but a few weeks ago, on the evening of the second Jabberwocky tasting, we discovered a whole new glorious aspect to his character. It would appear that beneath his chassis sit several blue lights, activated with a switch we had long though broken or lost or non-existent. In the original photos on ebay we had seen these lights, but had never thought to check on them, assuming that they would have been long gone. A chance button press on the night of the tasting and the gathering dusk surprised us with an eerie but triumphant blue glow. We were delighted, and just like that another problem was born. Wockusiasts who are familiar with the history will remember that the last tasting...
Subscribe
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.