Hi Curbside Dog – thanks for your, as always, level-headed comments.
I would never simmer or boil any non-cooked meat – especially not boiled bangers! I don’t think the best idea is to serve traditional British sausages with exotic toppings such as coleslaw or chilli.
The locals want a tasty and affordable lunch option that is quick to buy and convenient to eat – just like city workers all over the world.
I am gambling that the exposure that we have with hot dog carts from decades of US TV and films will, prompt them to try this different, yet familiar world famous street food. I don’t believe that it is possible to rely on traditional foods or ways of cooking – if not we would not have the vast array of different cuisines we all enjoy today. I believe my customers will happily eat US-style hot dogs (even simmered ones) after all we took to hamburgers OK! Also simmered dogs get away from the very unhealthy image associated with the cheap fried pork hot dogs with no toppings that we are currently offered here.
I for one had always wanted to try a chilli dog and I’m sure I’m not the only one. I am not prepared to assume that the British will not take to American Style Chilli, if they don’t I’ll drop it from the menu – or just use one can a day ($2) – it is by the way far tastier than I had imagined!
They can make modifications to their basic cart according to requirements and budget – what did you have in mind? I didn’t quite catch what you meant by “Hell I’d get an American Dog and Sausage and do French Style” – do you mean in French bread? What kind of American sausage and dog?
I always listen to your advice, I just couldn’t really understand all of the last bit of your post.
“Easiest to do. equipment your area, will it pass. Best damn way to go for walking food. Danish way is also great.
I’ve hit so many Schnitzel stands in Germany. there food. ”
I agree about the angled shelf and will look into a more practical shelf that frees up cooking area – or none at all.
Please do reply, I’d really appreciate it.