Mudspike Food Thread


#241

I have friends who have been talking about starting a brewery- I’ll have to pass this on to them!


#242

The best advice that I can give them is raise about 50% more cash than they predict, and to budget for a canning line. They will need it before the end of the first year. Mobile canners cut too deeply into thin margins. Converting warehouse space for production takes much longer than we thought, with permitting and all the necessary improvements to gas, water, electrical service. We need bigger gas and water lines, plus 3 phase power. And I think that our steam welder was there 6 months. They will need a ton of glycol, electrical, water, and steam plumbing run. CO2 for filling growlers in the tap room. and if they don’t have a kitchen or food trucks, customers bolt at 6PM on Saturdays. You need a big cooler and a lab. Don’t get me started :slight_smile:

If I were doing it again, I’d raise a million $. That would pretty much get you started as long as you were careful with spending.


#243


#244

Lemon loaf-cake.


#245

I need the help from Aussie people.
I met the term ‘Devon’ as something Australians would eat.

Wot is dat?
Google doesn’t really help…


#246

Well, to be fair, Devon was a jerk.


#247

Went to The Rouxpour Cajun restaurant while in Houston this weekend.

Had some nice gumbo and boudin chicken. I haven’t been to New Orleans and I’m sure it’s better there, but this tasted pretty good.


#248

These turned out better than I would have thought…