Loud Mouth

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http://loudmouthmn.com/
https://twitter.com/loudmouthmn
Main Location: Minneapolis, St. Paul

I didn’t think it’d take this long for me to properly make it to this particular truck! My first sight of them was at the capital while hitting Filius Blue, but I had already gotten enough from THEM to make it quite difficult to focus on anything else. Though while stopping by I did ask about the place, somehow ended up with a little side salad (it was fresh and tasty, but hasn’t been featured since so I don’t feel like really focusing on it). My second time was during my visit to Sal’s, where my cousin DID get one of their items; but can’t base a review off of just one. So I set to wait until I could get the SECOND of the two sole items that appeared consistently from them, and found yet a third time in downtown Minneapolis, where I was waiting and ready to add into that day’s food truck tasting lineup… and saw they had MORE menu items. Distinct ones too. And I was spending enough money on other things that day anyways!

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But I finally made it down to visit them solely recently! Now it is the time to feature the Loud Mouth food truck! The idea may have started in 2013, but the truck finally realized itself early on this summer; if I remember correctly, actually, my first sighting of them was during their beginning week.

On first glance, there doesn’t seem to be a particular connecting theme amongst menu items, but further inspection and asking questions leads to finding out about where this all COMES from. The Beef comes from the owner’s own family farm, the Pig from a friend’s homegrown operation, and they even have a friend in Alaska working on a Salmon boat that flies in fresh, super-seasonal catches when available. Would imagine the accompanying vegetation is also kept local, fresh, and properly farm-grown as the proteins, though don’t quote me on this.

They bring these on the menu in the form of a Bacon Cheeseburger, Jerked Pulled Pork Sandwich (and I swore I thought I saw them make a ‘Cuban’ one day, but again don’t quote me), and Bowls often topped with some kind of Chicken, currently Thai with Rice and Pulled with Mashed Potatoes. When they have the Salmon on board, it usually comes in two forms; the ‘original,’ definitely noted on my first pass-by, where it’s simply plated with rice, Asparagus/Green Beans, and a Hollandaise I believe. The second form is a Taco with Pineapple, Pickled Onions, Cilantro and more of that sauce. Many of which come with your flavor choice of Dutch Kettle Chips… you know, just cuz.

Now let’s go ahead and see how if the food is as ‘loud’ as their name implies.

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Food: 7.5

                Got quite the collection of little things to try out for this one! Starting off is the Bacon Cheeseburger, topped with house-made Pickles and generic yellow mustard. The beef has that notable ‘charred pub/grillhouse’ style to it, and comes in tender, moist, and a very enjoyable mouth sensation alongside the cascade of cheese, meaty bacon, and subtly ‘pickly’ pickles. Overall I was very glad I chose to get a burger from here. Though talking about the bacon, which I’m guessing is made by them considering their sourcing and how thick it is, the moment the pickle toppings disappear (which can easily happen around halfway through consumption), it does end up making the burger a little too salty when combined with that notable grill char. I’d say this could easily be solved one of a few ways: add some Tomato-based element, like roasted or sauced; have the griddled/caramelized onions SLICED instead of that tiny dice, you barely really experience them like they are now and sliced would cover MORE of the burger easier; or make a sweet-tangy sauce. Any of those could help cut through/neutralize the little extra salty-fatty aspects. But that’s a rather minor concern here at the end of the day.
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A point that their OTHER sandwich, the Pulled Pork, also suffered from. Not on the salty side, but the fat… any regular can see that I do enjoy a gluttonous adventure of fatty goodness, but there ARE times and foods where too much can turn even me off, especially depending on the kind of fat. And sadly I just found this pile of pig to be rather on the unsavoringly heavy with the fat flavor and feel. Which is a shame, because there’s an easy way to fix it… Sauce. Which they top it with… but just not enough. I was rather excited going into this, as I LOVE a good Jamaican Jerk flavor, but I could barely taste it, except for one or two bites with a particularly concentrated amount. And theirs has a nice flavor, sort of more on the refreshing and soft aspect, barely any heat at all. But clearly it’s not strong enough with intensity to hold up. The sandwich either needs MORE sauce, a stronger flavor, or both. After which I would hope they start actually mixing and tossing it WITH the pork to help cut through the fat, both palate wise and physically too. Then again, I could have just gotten an unfortunately fatty scoop and a regular one is much better, but it’s something to consider.

Then we come to the Salmon! The fish itself: tender, cooked well, delicious, classic seared salmon, no complaints. Love that they use masa tortillas with the classic double-layering, always adds a nice note. I THINK I recall wishing there was either more pickled onions or some other accompanying element; yes, because at the end of the day everything in here comes together as all one soft texture. It sorely needs more crunch. Overall though it TASTES good, it’s all nice together… but there’s something about it that doesn’t quite ‘click’ for me. I know I love and vouche for fusion and twisting a lot, but that highly classic/’fancy’ flavors of salmon and hollandaise… it just doesn’t feel quite right being put into a taco as so. I think, for me, it’s simply that its accompaniments don’t fully bring it into a category reminiscent of ‘street tacos;’ they taste good but it doesn’t feel like it’s been properly dragged kicking and screaming into the world of street food flavors. And considering they DID use masa tortillas as opposed to flour, it feels as if they SHOULD have applied those different flavors; like getting chipotle in a pineapple salsa or something.

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But, at the end of the day, I recognize that these particular inhibitions are probably just me. The item itself IS rather unique, a cross between two worlds, and still tastes good. For whatever reason I’m sure I just don’t quite ‘get’ it as well as other customers may. So take that little rant with a grain of salt.

Holdability: 7

                 We’re really all across the board here. Though it comes in a basket, the burger on its own wasn’t really much of a mess, in fact I could have probably handled it somewhat easily, maybe some mustard and burger juice on the hands, with a wrapping and one hand if I didn’t have to deal with the pork! Then of course I imagine those bowls to be rather convenient for a two-handed-required walk-and-consume meal with a fork, and we all can imagine the convenience of tacos; though their particular style, with pineapple and such, did tend to be a little ‘juicier’ and not so ‘tight’ as the more classic Central American street food. Of course I just can’t imagine the salmon plate having ANYTHING to do with eating on-the-go, need to find a place to sit for that one. And finally, the pulled pork WAS a bit of a fatty-overflowing mess, so I was glad I had the basket for that.
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Price: 7

                  $9 each for the Burger and Sandwich, I DO believe the Salmon Tacos were the same but that could have been more like 8; what I do remember is the ‘Salmon Plate’ on its own cost  $12, not necessarily bad but then again I’m not sure how much fish one actually gets. And the newer-to-menu items, the all-in-one Bowls, come at  $10.

Speed: 8

Only took about 5 minutes for that burger; average wait time, though rather decent for how long burgers this CAN take on a truck. Not to mention you get to occupy some of that time munching on your kettle chips of choice.

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The TOE: 7.5

                  Initial impressions during the first times I spotted Loud Mouth sadly weren’t all that overwhelmingly characteristic; I see a big truck that says ‘Loud Mouth,’ a crew that talks about their fun and creative attitude… and a menu that just has a Burger and Salmon. Probably the most generic and clichéd items one imagines a new culinary student would come up with. BUT, I’m very glad I got to wait for a more full experience. The menu expanded, they added a taco version of the salmon, the distinctive Bowl-focused menu items, it’s started to take a more solid and personality-driven shape. Then I actually looked on their website where they talked about the local, seasonal, amazing sources for their beef, pork, and salmon, and was like ‘Awesome! Now this has something that gets a part of me behind it!’ So much so that I WISH they were able to translate that more on the truck; like really listing it on the menu, getting something on the side of the truck, a ‘slogan,’ something… it would have been nice if they chose a name that might have expressed this about themselves JUST a bit more, something that would make us wonder about the story more [a-la Curious Goat did so well]. If possible, I do particularly wish they developed some menu items that felt more like that ‘local, seasonal, organic, etc’ feel to it; maybe incorporated seasonal produce a BIT more, or at least do more with that salmon dish than just Fish+Asparagus/Green Bean+Starch. If done successfully, I think their impressions on the customer base could become even stronger and quite distinctive.

Tally: 37/50

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Final Thoughts

Definitively set in the tier of trucks most ideal for those looking to have something a bit more substantial in their main lunchtime meal item, though not on the really heavy end; though I rarely care for getting fries myself, I would much prefer the option of having THOSE with the sandwiches as opposed to just getting a small bag of empty-calorie chips. I’d actually say the main highlight, to my own surprise, are the Bowls, especially the Thai Chicken which I hear is the bomb. That and the Burger; though it’s not my favorite that I’ve had from a truck, it’s a solid ‘grill-house’ sorta-guilty-pleasure kinda option.

I’m sure the Salmon Tacos will appeal highly to some people; they don’t fully ‘hit’ me but I won’t knock them, just my own personal oddness. Still I don’t see ANY reason to get the OTHER Salmon ‘option’… not until it’s worked on further. Finally, of course I am aware that the ‘extra fattiness’ of the Pulled Pork was probably more of an inopportune mistake on my particular order, and not something which consistently happens, but still I don’t think I’d want to have any pig-related menu items unless they’ve been officially improved with more sauce and/or other toppings.

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MoonDog

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https://www.facebook.com/MoondogFancyMeats

Main Location: St Paul, Farmers Markets, Lift Bridge/Alternative Breweries

Either I completely forgot about this guy, or I hadn’t heard about him at all until I saw info on a Food Truck Rally for the U of M’s ‘Bee Research Facility’ (or whatever it was) opening party this past Monday! I wanna say I forgot, simply to give myself at least SOME credit that I had paid attention to his existence for at least one point in time… anything to make myself look better…

Either way, I got to stop over and officially visit Moondog for a long-awaited visit, as the guy normally trucks his shiny metal specialty Hot Dog Cart out to the more out-of-the-way Breweries like Lift Bridge and Hammer Heart, amongst many other locations not normally so close to my Twin Cities stomping grounds. I feel I should also say that I was heavily debating just doing a Quasi-Review for this, small dog cart where most of the stuff speaks for itself; but if Natedog gets a full review than so does this guy! I show no favoritism, except when I’m biased! (Wait, that doesn’t sound quite right…)

And this little silver box on wheels has some interesting facts unto itself. Firstly the fact that 10% of all sales goes to the 2nd Harvest Heartland charity.

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Though they aren’t handmade by the food slinger himself, all Hot Dogs and Brats ARE produced locally by Big Steer Meats in St Paul. They use All-Natural, Grass-Fed, Hormone + Antibiotic Free meats, all of which are Smoked for cooking/curing purposes; the tastiest form of preservation (don’t tell Gravlax I said that, she’s still bitchy I haven’t called her in forever). The specific wurst selection is sometimes changing, for instance I overheard him mentioning having a Jalapeno-Pepperjack brat on that day, they usually keep a staple selection of: Hot Dog, Pork Bratwurst, Beef Bratwurst, and Bison (+ a bit of pork) Bratwurst. These are then topped with choice of classic fixings; you know, onion, hot peppers, relish, kraut, ketchup, regular+brown mustard, with an option of sriachi for the hipsters (and yes I debated it… while wearing a fedora… you shush), none of which I’m sure is made by himself besides the diced onions, but what hot dog vendor does one expect them to be?

AND of course there’s the typical options of bags-o-chips and cans-o-soda for sides + refreshment, all standard, though at least the chips are semi-interesting and not just Ruffles or Lays. I think I’ve run out of things to say now, I feel I had SOME thoughts on the philosophical side of mixed spiced meat, the nirvana of casing and excitement for local food carts… but who wants to read about that?

Food: 9

                Best parts of a Dog and Wurst are a good snap, which they have, and a tasty interior, which they also have. The hot dogs used aren’t of the same purely-pink, emulsified mold as we’re most familiar with; not that there’s anything wrong with that when it’s done well. Instead it’s blended with other spices and goodies, reminiscent of a seasoned Italian pork sausage, giving a more personality-focused wiener to which to enjoy our toppings; of which I chose the giardanera-like hot peppers.
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Sauerkraut and brown mustard topped my Bison Bratwurst, since I’m always a fan of the Germanic classics. Again the flavors were good, the wurst didn’t quite wow me as MUCH as I wanted to, was hoping for that deeper, denser Bison/Beefy flavor; there felt a ‘thinness’ to the flavor, almost like a good drink that’s had one extra ice cube added, and I myself would have heavily enjoyed some added seasoning in which case to bolster.

Holdability: 10

               What can I say? There’s a REASON hot dogs are classic street food.

Price: 8.5

                This is why I partially wish I started this blog at the same time as the trucks came out; go back to an old post to compare menu prices for scoring, and it was of course in the time where I wasn’t taking damn pictures cuz I had nothing to take them for! Thank god for Google Images right?

With dogs at $4, Brats at $5, ‘Meals’ (+chips and a soda) $1 extra, and ‘2 Dog/Brat Meals’ basically just double the price of a single wiener in each category, the costs are a buck or two higher than competition and local sausage god Natedogs, a guy who makes his own amazing condiments mind you. The meal deals are better priced, in fact cheaper, but then again they don’t have the specialty sodas. Apologies for doing this via comparison, btw, but in this situation it’s a very effective and direct measure. Oh, and obviously prices are still rather awesome for street food as-it-is; especially when one of the items can be made from Bison.

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Speed: 10

Technically it takes like half a minute if getting toppings and/or multiple dogs, something I would normally bop down to like a 9.5, but that IS up to us; one can have instantaneous if needed.

The TOE: 8

                Normal hot dog stands have a hard time excelling in a section like this I’d imagine, there’s too much of that ‘mass production/see-it-everywhere’ feel. Having your own and outfitting it with a unique name and your select sausages from a local place, however? That does pretty damn well, especially when you clearly communicate through signage and personality how special and awesome these products are, which Moondog does. In my opinion I think it’d be nice if the cart itself got some extra decoration/paintjob, and if one went the extra step to get some unique and special, ideally homemade, toppings in addition to the dogs themselves. Little things like that round it down from something purely distinctive and experienced down a few pegs, but it still stands out strong as an independent cart, there’s no way I’d mistake any memory for that of the often-boring ‘vienna wiener’ carts.

Tally: 45.5/50

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Final Thoughts

Wanting something portable? Want it at a good price? Want a classic piece of Americana street food? Want it to satisfy your soul a little? Want to not have to wait for it? Well it sounds like you want a hot dog or bratwurst. And if you’re at a brewery or event that Moondog happens to be at, a visit there will fit any of these qualifications; not that anyone has needed an excuse to buy a hot dog, from what I’ve seen. Do I need to even promote something like this?

I’d say the main interest for me would come in seeing what different Bratwurst selection he’s got for the day, getting something interesting and special in that category, or just enjoying the classic but unique Hot Dog. But at the end of the day, everyone has solidly developed their own preferences on what kind of sausage and toppings they get at carts like these, so I’ll leave the final decision to you, I’m sure you won’t be disappointed.

Top 20 Food Trucks, 2014

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Thought I’d change up my “Top” post this year, since it’s become so difficult for new trucks to push into the ever-higher scores of the best 10, and with all the great trucks out there, I thought I’d offer a quick feature of the top 20 food trucks in the Twin Cities. This is again based purely off of the ratings developed through my reviews, and I admit that perception of the ‘best’ is very different for each person. Not to mention, sadly, there’ve been a few trucks that came later on in the season I never got a chance to get to, so who knows what it’ll look like when I get to them (hopefully we’ll find out next year!).

So, here they are!

20140501_175614Placing #20, tied at 44pts: Fro Yo Soul, Hot Indian Foods, Undead Frank’s Zombie Bites, and Hola Arepa

A veritable cornucopia of styles, two new kids and two veteran’s, one that pumps frozen dessert and another that sizzles masa dough sandwiches, Indian burritos to deep fried goodies a la Psycho Suzie’s. My favorite example of the metaphor that is the Food Truck community.

Sharing #18 with 44.5pts: B52 Slider Squad and Jake’s Street Grille

Two maestros of the mini burgers end up sharing the score, offering juicy, hand-sized meat patties for our cravings.

Three-way hit at #15th place, 45pts: Home Street Home, Rusty Tacos, and Cupcakes on the Go

A couple of my long favorites in dessert and variety along with a veritable army of taco offerings.

20140828_113746#12th place, another three-way (there’s gonna be a few, and yet this is still family friendly!?) at 45.5: O’Cheeze, SCRATCH!, and Bachelor Farmer’s Sausage Cart

Two newbies slide in as we FINALLY get the grilled cheese business that the Twin Cities has desperately needed, not to mention a craft hot dog stand sitting outside one of North Loop’s favorite institutions. But of course SCRATCH still stands strong as it always has and will be with their awesome sandwiches.

#11, one of the few solo spot participants nowadays with 46pts (yes, I should probably stop being so generous with points and give more demerits to spread truck ratings apart better… sue me): AZ Canteen

Though they got bumped out of the top 10 last year, Andrew Zimmern’s amazing mobile station still holds a strong spot, both on the street and in my hear (cue adorably cheesy music).

And for the Top 10! Once again the list belongs to:

csh4#7th Place, 4-way tie at 46.5pts: Chef Shack, MidNord Empanada, Tot Boss, and Café Racer

#4th Place, another 3-way split at 47.5pts (can’t believe I haven’t gotten a 47-pointer yet): Eli’s Donut Burgers, Moral Omnivore, Paulette Bakery

#3rd, 48pts: Vellee Deli

#2nd, 49pts: NateDogs

And as always, #1 at a whopping 50.5: Potter’s Pasties

With luck, this coming year will show some amazing new guys willing and able to shake up the rankings a bit more, and with even better luck I might be able to try them out! Otherwise I might have to simply ignore next year’s rankings.

Thanks for dealing with me as always, hope this year is culinarily amazing for you all! Good Luck and Good Eating!

Fro Yo Soul

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http://www.fro-yo-soul.com/
https://twitter.com/FroYoSoul
Main Location: Minneapolis, St. Paul

Much like food trucks, the frozen yogurt, or ‘fro yo,’ shop craze has been blooming at a rather steady rate over the past decade. Being the live-in social outcast who’s never on the right web pages for staying up-to-date on these kind of things, I myself didn’t even discover these pump-yourself (oh god that sounds so wrong, but we know it’s so right) until a trip to San Francisco a few years back. For obvious reasons I jumped on the bandwagon and fell in love immediately, especially with some of the very special bevy of toppings to choose from, only to fly back to Minnesota, where though we have shops they are much farther away from my location than I’d like.

Now, taking this idea and turning it into a food truck isn’t that new either; special truck builders have been making these unique self-serve mobile fro yo creations for various entrepreneurs throughout the US for a few years. But sadly, we in the Twin Cities had yet to find one on our streets (much like the grilled cheese issue –shakes head-)… until now.

Fro Yo Soul entered the twin city street food race in late June of 2014 (of course I don’t notice until three months later… at this point I don’t know how much is my fault and how much is lack of others reporting), and so far has premiered with much acclaim. Much like the shops, Soul offers a set of frozen yogurt churners which one can pull from to have as much or as little of whatever flavor you desire. 6 of these machines are installed into the side, set into three pairs, each of which can be ‘twisted’ together if that’s one’s preference.

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The first pair of Vanilla and Dutch Chocolate is set to be a constant every day, but the other four machines are highly seasonal and changing often. They usually contain a pair of yogurt fruit-based options, like Pomegranate and the classic ‘Tart’ (plain yogurt) freezes, as well as a pair of Vegan Frozen Yogurts which really show the seasonality. On my visit these last two were Chai Tea and Pumpkin flavored, it being October. All of the frozen yogurt is completely Organic, and enhanced with vitamins and other good-body-ingredients (like they add at jamba juice or wherever).

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And of course, at the end of the line exists a variety of toppings; fresh Fruit, Cereal, classic Sprinkles and Candy options.  After pulling out as much of the frozen cream into your cup as you want and loading with toppings, the chilled concoction is weighed and priced accordingly, and we thus leave with a spoon in hand to enjoy the soft serve goodness.

Food: 8.5

                Best thing about going to one of these trucks for reviewing is I can sample multiple flavors without having to worry about exponentially large wallet removals. As such, I was able to grab the Dutch Chocolate, a twist of Pomegranate and Tart Yogurt, and their Vegan Pumpkin fro yo.
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As someone obsessed with ice cream, I can’t say that this reached the absolute pinnacle of sinful joy (well I guess it’s supposed to be good for you so that shouldn’t apply), but the yogurt concoctions were smooth, a little rich, without any undesired ‘milky’ flavor/textures (like Dairy Queen…). I did quite enjoy their chocolate, would definitely not mind a big bowl of that with some well-paired toppings. The fruit/yogurt options are somewhat interesting; it reminded me of all the Gogurts I was obsessed with as a kid. It really is the flavor and texture one would expect when they originally hear ‘frozen yogurt,’ whether that’s a good thing or bad in your desires. As such I will say that it wasn’t how I ideally want to experience the fruit flavor, almost felt confected/mass produced, but then again that’s pomegranate, where they probably had to use the pure juice, which CAN have that aspect to it when mixing with certain things. Perhaps other fruit flavors may come off better.

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And finally, the Vegan Fro Yo… actually came out better than what I was dreading. Texturally one could tell the difference between that and the original, but not in an inferior way. A little sharper, lighter in style vs the denser and creamier vanilla-chocolate, and the pumpkin flavor was handled pretty well I’d think. Lighter, retaining a bit of its sweetness and desired qualities. Very likely came from the can, it’s not as deep or complex of flavors that good, high quality ice cream places might make it, but it’s still quite good.

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When it comes to toppings, sad to say there’s not THAT much to choose from, at least not if you’re used to a lot of the other fro yo shops. A few cereals, fruit, and basic chocolate and gummy candies make up most of it; though I did find some interesting options in sprinkle cups of chia seeds, wasabi powder, and an option of sunflower seeds. I opted for the last, some granola (which was a nice version, not that crunchy though), and coconut. They don’t have any sauces (maybe on other days?), and I’m absolutely disheartened not to see the typical ‘pop pearls’ or, my absolute favorite, diced Mochi. Either way I really wish they amped up the number of offerings here; more fro yo options would be nice too, but I can understand the limited special requirements for that.

Holdability: 9

               Two hands required, but it’s pretty clean-going and unmessy.
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Price: 10

                At 58c per ounce, one really isn’t paying much for their selection of tasty frozen treats. With just over 5 ounces, my selection of three different options came to a bit over $3, and even if one really ‘loaded up’ to a heavy cupful I doubt they’d breach the $10 mark anytime soon. One can really see here how these shops got so popular.

Speed: 9.5

 

You make it yourself, time is taken up only by choosing your own options and weighing.

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The TOE: 7

                This style of truck and business is always fun and unique-looking for a reason, thus creating an enjoyable experience whenever one goes. On a down note, the act of doing everything yourself, though raising points in this category, also decreases due to a bit of disconnect from those running the business and experience in the first place. Also, I just gotta take a couple points off for having a topping selection that’s notably lacking compared to what I’ve seen in other fro yo shops (seriously, I want Mochi).

Tally: 44/50

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Final Thoughts

There’s not really much I can say here in terms of ‘suggestions;’ pick a flavor and put as much of it as you want on it, the place is as simple as that. Final options are all highly dependent on your own personal tastes, whether one enjoys fruity over chocolate or other flavors. All I can say here is that it’s a great place to get a treat on the cheap, so for anyone wanting SOME sort of Fun food truck experience with little money to spend it’s ideal. Not to mention a fantastic Dessert stop for Vegans (or anyone really).

Starting to think I should have just done a Quasi-review for these guys… oh well.

The Curious Goat

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https://www.facebook.com/TheCuriousGoatMN
https://twitter.com/CuriousGoatMN
Main Location: Breweries, Etc

The Farm to Table movement has been pretty huge in the past decade and so years, and though many area trucks apply the practice of getting most or some of their product from local farms, it’s much fewer that use the practice as their focal point and theme like many restaurants have. Enter in The Curious Goat, a big orange catering trailer that came onto the scene of Fall 2014.

Curious myself to try it, this feeling of interest only grew as I found their facebook and twitter page lacking in detail on their particular menu choices (at first, it is of course possible more info has been updated after writing this). All I could gleam at the time was a connection to a dairy farm, as well as a picture of the owner holding the most adorable kid (baby goat) ever, likely his own. Rarely out on the street, Goat has also stated that they mainly stick with a few certain breweries to cater at, leaving me to find the right weekend for a beer and lunch. Lo and behold, a wild Sunday opportunity appeared at Sociable Cider Werks, bringing me back to try and sampler and habanero-infused apple booze to pair with the new food discovery.

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My thoughts confirmed, Goat truly focuses on simple foods highlighting local Farm ingredients, working with multiple nearby growers and raisers. Menu is likely to change VERY often, using dishes that highlight a couple ingredients, like their vegetable dishes consisting of just a Cabbage Salad or Brussel Sprouts and Peppers. They usually carry at least a few Vegan-friendly fairs, as I found with the Caramel Apple, though of course protein will always be available. As with their namesake, they currently offer Goat in two forms: a Taco, and a grilled Crostini paired with fresh, local Chevre (probably the only item one can guarantee seeing year-round).

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Goat seems to practice the use of finding multiple forms of delivering these organic products to our mouth, from basket-based piles to different carb-wrapped hand grippers. Besides the taco, my visit also found bun-based Sloppy Joes and a Cauliflower Pita available. The limit of what kinds of food they may feature throughout the year is constrained only by which foods they can get their hands on and what they feel like making.

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Food: 9

                I was lucky enough to be able to try a few things on my first trip round, and here they are!

Considering the name, I just had to focus on goat-themed items, first up being the Chevre Crostini from Freewheeler farms; and let me start off saying I really have no complaints with this dish whatsoever. The baguettes were grilled beautifully, nice and crunchy and flavorful, and the cheese was able to shine its delicious and creamy freshness just as it was meant to. Garnished with fresh apple slices and lightly pickled onions, it made for a tasty, refreshing bite on a fine summer’s day.

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Following this with a warm Goat Taco isn’t a bad move, and as tacos go this one is very well put together. Good masa tortilla (not double layered, which at first I was upset about but there was literally no spillage besides 1-2 drops of juice, so it’s alright this time) and fresh herbs and veggies compliment a lightly-spiced, juicy shredded meat. I’d like to say how impressed I am at what first looked to be too much vegetation topping (a la Tiki Tim’s fish tacos in the early periods) actually contributed a much lighter element at good balance to the protein. The protein itself, which carried a good flavor through marinade and/or sauce, I found disappointment in lack of its OWN flavor. Or, put simply, there wasn’t much there in the palette that told it was GOAT as opposed to pork or some cuts of shredded beef. Wish that grassy quality was able to come through.

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After what was originally going to be my only two options, I couldn’t help but go back and try something that just seemed too fun not to get: the Caramel Apple, made completely Vegan (since caramel usually needs cream and/or butter to complete itself). Sadly not on a stick, the local fruit is cut into wedges and served alongside a container of cooked sugar thus mixed with coconut cream and other vegan substitutes, along with a few choice spices (not the regular cinnamon-nutmeg-allspice thing). When all is set and done, and the apple dipped, the dish thankfully avoids the feeling of an ‘inferior version to the originally,’ which many vegan recipes can do if not made well. The coconut added a tasty fusion to the flavor, the sauce’s texture was smooth, and the spices light and floral, overall tasting really nice with the apple; I’d love to have this sauce on top of some pie or ice cream!

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Holdability: 7.5

               Pretty variable among options, but nonetheless the intention behind these food creations is to have them enjoyed at the table of a local brewery, thus quite a few are designed to be much more comfortable eaten sitting down. That said, the tacos, pitas, and potentially sloppy joe eat a little more mobile, and the other items are still presented very clean, with little to no risk of mess. I will say I was hoping the ‘caramel apple’ would have come on a stick somehow, but the sauce was indeed very loose…
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Price: 6

                Very static; on my particular visit, the highest item was a spicy Fried Chicken at $12 while the cheapest was a $5 cabbage salad and the $4 caramel apple. The mobile protein entrees were $9 and $10, with other veggies hanging around $7-8. This is all of course BEFORE tax.
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There is something else I’d like to bring up. Apparently, on the particular day of my experience, there seemed to be some issue with the coin change; either they couldn’t get to it, or didn’t have any, or whatever it was, despite tacking on an additional 30-80 cents to orders due to tax. As a result, one was handed back purely all of the paper change and nothing else; in a sense, all menu items cost a dollar more than what was listed unless you paid with a credit card. Now, of course, I don’t expect or assume this is a constant problem, but I’m a bit upset at how they chose to handle it; in a situation like this, customer service would dictate it much more favorable and kinder to simply give out an extra dollar in change instead of unknowingly forcing people to pay more. It’s not much, but it’s one of the many little things in the business that helps to keep the experience for a customer, like a simple smile when taking orders.

Speed: 6

I felt like I had to wait a bit longer for the tacos and chevre than what it should have taken, especially with only one order in front (and that was out soon after I placed my own). I mean all the chevre required was toasted the baguette, everything else is pre-made; and one can clearly see the goat is shredded, thus pre-cooked, and would only need warming while the tortilla toasted. With a brewery experience, this probably works well though; you make your order, go and grab the beer selection, and then head to a table for them to bring out to you (they even give you those little number cards for delivery! Fun).

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The TOE: 9.5

                Focusing a menu and truck purely on Farm-to-Table and good, local products is always a great idea, but it’s not always expressive in the mobile game; which is why I absolutely love Goat’s ability to really make me ‘feel’ like I’m eating these ingredients through their menu of simple, produce-based dishes. Of course the name and display is quite interesting and unique and helps facilitate this along, next to its good-tasting food.

As the wave of excitement and ambiance leads me through, though, it makes me feel even the worse for not hitting that absolute peak which I wish they could get to. The menu and food has a noted feeling and soul to it, but it just doesn’t come together perfectly for a food truck; I’d say it’s missing something TRULY central and eye-catching, a focal point besides goat cheese crostinis… it needs a TOE Ring. My hope was that this would be the caramel apple dish, but cut up fruit with sauce on the side, no matter how good, won’t cut it; I wish they actually had taken a really small apple (and it was a small apple they used), or like a section of it (maybe gouge out little balls) and actually make caramel-coated local apples on a stick/skewer, and with those added spices they had it’d make a perfect fit, so long as they could get the coating set. Or something… it really FEELS like they could make something worthy of TOE Ring quality or something similar, and that’s why I’m missing it a bit more than usual (nonetheless, what they did accomplish here was still really good, so I think they deserve a very high score).

Tally: 38/50

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Final Thoughts

Truly one of the ideal mobile kitchens to order from at a brewery, on a beautiful blue sky day with outside seating and your favorite glass of local draught. Not to mention Goat also provides some of the better, tastier street options for Vegans (shame on you, SHAME!).

Though if you’re more protein-inclined, they include some great Minnesota-raised animals to chew. Sadly, though the Chevre Crostinis are a certain positive experience, the other goat-based item of tacos doesn’t feel too worth a visit. The Sloppy Joe and Fried Chicken, on the other hand, should offer fun options for those willing to pay more than usual.

I expect most any vegetable dish to be prepare well and proper, and put high suggestion on those like the Cauliflower Pita. As for the Caramel Apple and other desserts they may put out, not a bad experience if one has the urge for a little sweet in their day, but one shouldn’t be too upset if they decide not to get it.

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Green + The Grain

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https://www.facebook.com/greenandthegrain/info

https://twitter.com/GreenNtheGrain

Main Location: Minneapolis

By now I’ve made quite a few things known about what will and will not set me off through my various mobile visits. For example, the most puzzling oddity of someone indulging themselves in the street food culture only to get an item that is the most counterproductive I can think of; a Salad. Even more grievous are those places that seem to ruin what would otherwise be one of the perfect Food Truck offerings; my time at a certain vehicle still leaves a bad taste in my mouth from their attempt at Wraps.

So imagine my intrigue during my first visit of Green + The Grain, a very healthful and organic-inspired truck which made its way on the streets in June of this year, when my eyes sweep over a menu filled with nothing but these two different items which have made such an impact on me this past year. Only this time there actually seems to be a proper focus, and it’s actually done WELL.

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As you’ve surmised by now, GtG focuses on Salads and Wraps; or, to be more surprised, has a menu filled with different salads with the option of stuffing those same mixes into wraps (or vice versa). Peaking inside, one can see a whole row of mise en place stretching from one end of the giant order/delivery window to the end, each little container filled purely with greens, veggies, and the rare protein additions.

A seasonal menu, with various mix options supposedly changing at least once a week, future items may reach well beyond those discussed here (as should be considered for all seasonal Trucks I review, though I often fail to include the disclaimer due to laziness), but there seems to be a bit of a pattern so far. Chicken is the often-seen protein, commonly on the menu in Asian (also seen with Beef Tenderloin), Caesar, and Buffalo iterations, though the Berry Natural seems to be a set menu favorite, adding a delightful handful of fresh and dried fruit to the herb roasted poultry. If there’s anything that’s constant, outside of perhaps the Caesar, it’s the shared load of ingredients every single salad is filled with; greens, multiple veggies, croutons, apples, dressing, and who knows what else, the specifics of which morph and adjust depending on the final decision on focus.

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But of course there technically IS one other thing we can enjoy on our visits here; Organic Frozen Yogurt, supplied by Cloud Top and churned by GtG, garnished with whatever fruit and granola one desired. Their site does also make mention of a “signature tart,” though my luck in seeing it on my visit seemed to be quite poor. Ice cream machine wasn’t working either, luckily I wasn’t in the mood… maybe on future visits though…

So, what kind of potential can a downtown mobile Salad-based caterer have? Let’s find out.

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Food: 9.5

                I’ll admit, though my thoughts of it as street food is notably questionable, I still LOVE a GOOD Salad. An even dressing coating, with bright flavors and a range of crunchy texture, maybe some creaminess, just the best of lettuce and accompaniments. This pleasure has always been heightened even more when enjoyed inside a tight, soft tortilla shell.

So being able to have a wrap that properly fulfills these cravings, unlike the sad weak and dry versions seen in convenience stores and certain businesses, was quite the pleasure. All the vegetables were fresh, some apple slices brought the juicy crispness, and the croutons… oh the croutons. When I saw it opened up, I actually worried they may have already gotten soggy; silly me, their crunchiness was glorious as it should be. As for my salad of choice, Buffalo Shrimp, the shellfish was cooked properly with that nice snap, not dry or mealy. It wasn’t actually as “buffalo-y” as I though; the one thing I could say is that the flavor didn’t come through quite as much with everything else going on, but I still got some of that nice little heat here throughout. A good kind of hot sauce marinade, not the cliché traffic-warning-orange-colored stuff some places get in gallon jugs. Their use and manipulation of it allows my assumptions to stay positive in how they handle their other proteins and sauces/marinades.

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Holdability: 7

                 The first hurdle in a truck like this is, of course, their handling and display of the salad; and though one can never change its inability to eat with one hand when served plain, I do like and respect GnG’s packaging for the copious vegetation. A nice, tight, compact bowl that seems easy to carry and likely easy to consume out of. Ironically, it’s where the wraps come into play that issues pop up. It’s such a great way to eat on the go, a nicely tight, folded package around delicious filling, wrapped again in parchment to handle/avoid mess… and then they cut the damn thing in half, completely negating the whole purpose. I mean, I don’t mind having it halved in a restaurant, but now a one-handed ease venture turned into using both hands and trying to figure out how to ease it from its parchment bindings without everything collapsing on itself (I couldn’t quite figure it out, had some spillage). It makes something that should have been simple into an annoying challenge.

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Price: 6.5

                  Besides a $4 Soft Serve Yogurt ($6 for the large) and I’m assuming similarly priced Tart (or fruit cup in today’s case… interesting), every main-menu item is $9. Or, to be more honest, almost $10 with the tax; definitely one of the higher “set costs” on the street, though at the very least they DO give out a good amount of product for it. Tasty ones at that.

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Speed: 8.5

  Somewhat faster than average, it doesn’t take too long to pile and mix the various greens and fillings of these ingredients together and in a bowl or wrap of your choosing, even (or especially) with the decently sized serving.

The TOE: 9

                  Gotta give them credit for taking a style that makes my approach quite cautious and dubious and being able to turn it into a pretty fun and interesting visit. Image is clean and bright, sense of place is strong, and menu options are intriguing enough to create a need to come back (dessert… need…). Now if they only stop cutting our salad burritos in half then they could be a fully-load, strong warrior of the street.

Tally: 40.5/50

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Final Thoughts

Sad as it is to say, despite the Wraps this is still not one of the ideal mobile stops for those wanting to eat their main items while walking; best enjoyed sitting down. That said, whether your cravings lead to a boring salad (boooooooo) or an exciting version wrapped inside a tortilla (Yaaaaaaaaaaayyyyy… I’m not biased at all am I?), there are some fun ways to go.

There seem to be a few customer favorites, though overall I think the best experiences would lead from ordering the Asian Chicken/Beef, perhaps a Buffalo option, or one of the more interesting Seasonals (we still have yet to see what all they may have yet to do). Outside of this, their Tart looks to be a great small item as the snack-on-the-go, between stops or when one just wants something sweet. Frozen Yogurt is always good, but one can get that at a lot of places, I wouldn’t put it high on one’s list until they’ve tried other things desired.

Citypage’s 100 Favorite Dishes, 2013-14 Food Truck Breakdown

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                It’s safe to say the press and attention our Food Trucks have been getting through local news, papers, and blogs has yielded a wide breadth of coverage, strong reviews, and some pretty fun and interesting online articles. For the past… well I guess it’s actually been half a year, I’ve been occasionally following one of these yearly “projects” posted in Citypages: they’re “100 Favorite Dishes” (of the previous year I’m assuming… and the beginning of 2014).

http://blogs.citypages.com/food/100_favorite_di/

                I took notice a few weeks into their beginning of this year’s list after seeing a certain Food Truck’s mobile options as one of their favorite. After reading the article, considering things, I thought it would be fun to stick around and see who all else they might raise to inspired cravings. And let me say, our meals on wheels brethrens have racked up quite a few spots in the limited selection; not huge, but certainly not a puny few.

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                The first pic, coming in rated at #94, is World Street Kitchen’s Kimchi(and blue cheese) Scones. Though, yes, this particular Brunch item is only available through the RESTAURANT, I do believe the originally street-savvy business deserves the credit. Especially since this would make an AWESOME item on the Truck; god, I would hunt their truck down in a SECOND if I knew they had this guy on its menu, total Toe Ring material. Baked in house, this soft and yummy pastry is twisted with an interestingly funky mix of fermented cabbage and the moldy cheese. They have other scones too, which all sound quite yummy as well, but I gotsa love me some Kimchi all the time.

 http://blogs.citypages.com/food/2013/12/asian_invasion_bulgogi_tacos.php

                Asian Invasion comes in at #90with their oh-so-signatory Bulgogi Tacos, as I made some mention in their review. Kimchi makes its second appearance in this list, joined by jalapenos and the sizzling beef. I still have yet to get my hands on this soft and delicious package, but soon… soon…

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http://blogs.citypages.com/food/2013/12/100_favorite_dishes_no_78_potters_coconut_curry_veggie_pasty.php

                #78was taken up by my own favorite, Potter’s Pasties, and the much agreed-upon choice in what’s likely the best of the classic opions (or at least in the running), the Thai Veggie. Don’t think I need to express any further opinions on this item, those who read know my love of the savory pastry cart. Though I will say, so far, these favorite selections are really quite Asian aren’t they?

http://blogs.citypages.com/food/2014/01/100_favorite_di_54.php

                One of last year’s summer newcomers, Paulette’s quickly scores itself up to #61in Citypage’s highlights with their Chocolate Croissant.Though really they could have picked any the croissants they offered, what with their mutual use of that buttery, flaky handmade and folded pastry. Can’t blame them though, a good chocolate croissant almost being a work of art, and this really is a good chocolate croissant. I’ll have to write myself a note to have it again sometime soon.

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http://blogs.citypages.com/food/2014/02/100_favorite_dishes_moral_omnivore.php

                Not a surprise, Moral Omnivore comes into the ratings, and quite high at #48, easily edging itself into the upper half of this list with their BLTwhere the T stands for Terrifically-Fried-Tomato. There’s a reason both these guys and Paulette’s made it into my own Top 10 Truck list, and the items responsible are both featured here as well. Just simple, beatifull, and perfectly fun and street worthy. If one still has yet to visit them, you should, they were probably THE stand-out truck for me of 2013, if there ever was any (hold on, did Motley’s premier in 2013? If so than MO is #2).

http://blogs.citypages.com/food/2014/03/100_favorite_dishes_foxy_falafel_cheese_curds.php

                Foxy Falafel made it in at #28, but it was for the restaurant’s Cheese Curds, which I just found out typing this… it makes my feelings confused. On the one hand yes, it’s quite the accolade to get so high up on the list, and those local, cornstarch and dill-breaded curds look perfectly crisp and delicious… but come on, you have Foxy FALAFEL on a top 100 list for CHEESE CURDS!? I guess I should be happy it’s still a classic street fair food, but… but… falafel… please…

                -cough- Anyways. Drumroll please! The final Food Truck, which reached in all the way up to spot #23is….

–dadadadadadadada–(… in case you can’t tell, that’s a drumroll)

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http://blogs.citypages.com/food/2014/03/100_favorite_dish_world_street_kitchen_yum_yum_bowl_sameh_wadi_delivery.php

                -Gasp- World Street Kitchenagain! And it all comes full circle, and with the menu item that many could say launched their popularity: the BBQ Beef Yum Yum Rice Bowl! I still remember the many times I walked past them in the summer of our first Food Truck year. Even now, it’s still never an item that initially stood out to me that much, but when I finally had it one lone night did I get to experience the balanced beauty of this asian mixed bowl delight. Though not the most mobile, its origins hark back to the days of weary travelers getting sustenance from small roadside “cafes.” And the heart and soul has translated well throughout all these years.

                And with that ends this year’s iteration of the 100 best, my response posted notably later then I wanted it to be (they snuck the last one under my nose without me noticing for over a week, darn them!). A big congratulations to EVERYONE who made the list, this is truly quite the gathering of delicious food offerings. Maybe I should start another One Craving Project around trying each one of them? Let’s hope next year yields a similar level of Food Truck involvement. But until then, enjoy all your culinary adventures, whether they’re mobile or stuck in the ground. Good Luck and Good Eating!

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                Honorable mention towards Indeed’s LSD Alereaching #70, much love to our business brothers in the local Breweries, and Chef Shack Ranch’s Chicken Wingsat #37 (god I still need to go there… and other restaurants).

 

Top 10 Trucks, 2013

               The sky is grey, the weather is chilled, leaves are covering the ground and now soaked from overnight rain, and it is literally the middle of October. Sad to say, it seems the 2013 open season for Food Trucks on the streets has ended; we of course still have our various rallies and brewery-connected days, but the midday lunches of Trucks crowding the Twin Cities’ downtown area is just about over. Though this sad news brings much in lamentations of the missed bevy of our beloved street foods, it also means it’s time for the release of the 2013 Top Ten List of Minnesota Food Trucks!!

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                We’ve seen quite a few new trucks this year, and I’m happy to say that a couple were able to push themselves into the top rankings of my scoring system. And though many of the same trucks from last year still remain, that’s not to say there hasn’t been some interesting jumbling and a fun surprise abound. So let’s get to the big reveals then shall we?

 

10th Place: AZ Canteen with 46 points

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Sliding down to 46 points off of last year’s 48, AZ moves to the 10th position after a full review of their burger sadly ended up taking off points in the Holdability factor, not to mention some increased prices in a new Hot Dog. But they’re quality in food and dedication to the unique and authentic street food experiences are still top-notch, reserving their place in the top 10 for another year to come.

 

7th Place: Three-way tie at 46.5:

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            Chef Shack, MidNord Empanada, and Tot Boss

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            Same as last year but sliding down a notch, the 3 kings of Street Food, Empanadas and Fried Potato still stand as testament to what completely different kinds of cuisine focus can accomplish in the Truck world, each of these giants garnering a huge fan base in their own right.

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4th Place: ANOTHER three way tie! At 47.5:

            Eli’s Donut Burger, Paulette’s Bakery, and The Moral Omnivore

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            With an explosive start of their run and a well-placed sneak into the morning timeslot, Moral and Paulette easily insert their way into the top 10 with their first year of service, joining the rarely-seen Eli in score and bumping off both Scratch and the original 3-way tie.

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                And it’s certainly deserved. With a menu based solely on quality coffee and, more importantly, simple  and delicious hand-made croissants with various fillings, Paulette has successfully rolled out to personally kickstart the movement in the Minneapolis Food Truck breakfast scene (it may not be too present right now, but if rumors are true it’ll get there). Next to them, Moral has premiered as one of my favorite new trucks of the year, handing out successful Street-based versions of sustainable and healthy food in delicious packages (very well done sliders). They’ve even managed to make portable salad “boxes” that even I’M tempted to get.

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3rd Place: Vellee Deli with 48

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            With AZ Canteen down to 10th, the Mexican-Korean fusion trucks stands alone to occupy the 3rd place moniker, claiming its giant medal of bronze over one of the hottest styles/trends in the list of National Trucks. Though it may seem not as remarkable among many of the new and old trucks of our city, their ability to extract rich flavors and glazes in a very approachable, friendly, and simple menu, while giving a variety of options that all still tie together (among many other almost intangible factors) has kept them at the top of our line-up for so long, and will continue to do so for the years to come.

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And finally, to wrap it up nicely, still holding the top two spots with 49 and 50.5 accumulated points respectively are:

2nd Place: NateDogs and

1st Place: Potter’s Pasties

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            Is there anything else I can say about these two that I haven’t already? When it comes to the scoring criteria I base the truck idealistic by, these guys simply dominate; it’s no wonder Potter’s has been able to not only get a second truck for their lineup AND set up their own shop (I’d say restaurant, but it’s so not even close, and so perfect to their style). And though I’ve found many an amazing and perfectly-garnished hot dog in various trucks (Racer and Emconada have given us something nice), Nate still stands as the Ruler in the rich, encased sausages and their classic toppings.

 

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                Well, that’s it for this season, back to trying to dredge through the cold months of reduced Truck traffic. Whether any other entrepreneurs decide to open in the coming months or wait it out until spring is still up to see, but for now I’d say it’s been quite the eventful and successful season. I can’t wait until next year, not to mention the various little events that are sure to happen until then. But as always, until that all rolls around, I’ll be here reviewing and reporting on the various Truck-related happening in our northerly state. For the rest of you, Good Luck and Good Eating!

 

*Note: all lists, both now and future, are purely based off the cumulative score garnered in my Ratings System. It is not based off of only one aspect at a time, though if there is interest in that I can always form a Top Ten based purely from “Best Food,” “Speed,” or others.

SFC: The Great E”scape” to Frying!

             So my sister has recently started doing the weekly Co-op delivery thingy where she gets a giant bag of whatever produce is in season; I’m so proud, it’s such a great thing for her! Well, except for the fact that she just passes off the entire bag to me every single week from her lack of time and will to actually do anything with them… which is great for me!

            Though there is the challenge of trying to get through the entire bag each week… so many things I have to consider how to cook for the family. And then there’s the garlic scapes… so many garlic scapes… every single week.

            Oh, for those who aren’t aware, I should probably explain. When growing, garlic has these long, curly green tops; when cut off, they look like this!

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            Weird, long, curly green snake thingies that are a little bitch to cut… but they taste so good, raw at least. As-is, they basically taste like a Ramp, which tastes like a LITERAL cross of garlic and onion (not the “supposed” cross that shallots are), strong and pungent in the best ways, but mild enough to consume. Either way, I’ve been tossing it in to soups, sautés, salads, frittatas, whatever I can find… cuz I keep getting the damn things! They won’t go away!

            But either way. Been thinking of what to do with my last batch, and realized I haven’t made anything for the blog recently. And with the many fried items monopolizing the classic Street Food items, like the recent popularity of Beer-Battered Asparagus in various Trucks and Restaurants, like Starlight, deep-frying just seemed the way to go.

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            First step was, obviously, cutting these fellas down to size… it may be fun to see an entire thing fried, especially in a restaurant, but I don’t exactly have an industrial-sized pan for frying. Got the main stems and the curlies cut in two. Note: should cut off the long string/cone attached to the “bulb” at the end; there’s no real flesh or anything to it, just string and fiber.

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            Second, we need a batter; I love Tempura, but I didn’t have any club soda… and it’s not real street food if we don’t use some beer! Not to mention I have this giant batch of home-brewed Ginger (flavored) Beer that I haven’t found much use for…

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            See that G? It stands for “God Damn that’s a lot of F@%#in’ carbonation!” Well, that and Ginger… but really the former has held more true. Not exactly my best homebrew, but it works really well for things like this!

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            So, no specific recipe tonight, this batter was a wing-it. Flour, a bit of cornstarch (tempura-tradition), some salt and pepper seasoning as always. Pop the bottle and slowly add in the beer, or other carbonated beverage, until one gets the desired consistency; if too thick, add more, if too thin, get some more flour in there (what I had to do). Dip and fry.

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            Now, I sorta went for a “375F” degree for my frying temperature. Though if working with a small pot-fryer like me, which will easily drop 30-50 degrees (minimum) once adding in a bunch of things, I might suggest starting nearer to 400. Cook until batter gets that nice golden color to it. Transfer to paper towel-covered plate, sprinkle with some more salt and any other seasonings you desire.

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            And here we go, Beer-Battered Garlic Scapes! Now, as you can see, there can be quite a few sections where the batter just slides right off; normally I would say something like “just toss in flour before battering” or whatever to try and fix it, but these scape guy’s “skin” is just SMOOTH and slick, I doubt any flour would want to stick to it.

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            As for the result… taste is good, though MUCH milder than raw (the flavor tends to decrease a lot when one cooks this; which is why frying is sorta perfect, being so quick and minimal). They do tend to be very… I don’t want to say “stringy,” but something sorta similar… so it can be sorta odd trying to eat some of them. I would suggest 1 of 2 things; either blanch them beforehand, try to soften a bit. Or, even better (since I doubt that would really do anything), just cut the damn things smaller than I did. When not having a long piece to try and rip through with teeth, the unique texture is actually sorta fun and interesting.

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            Well, whether one wants to fry or do some garlic scape cookery, hopefully this post can help at least start on one’s path towards delicious! Good luck and good eating! Oh, and if anyone has any interesting Garlic Scape Experiences, do tell!

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            Look! It’s a Garlic Scape Funnel Cake!

The Moral Omnivore

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http://www.themoralomnivore.com/ 

https://twitter.com/Moral_Omnivore

Main Location: Minneapolis

             Opening right at the beginning of the 2013 season, Moral Omnivore (MO for short… really, they call it that, I’m not trying to be a smartass here) already stands out from the crowd. Big and green, the contemporary-reminiscent color-scheme and tree-design separates it from the crowd immediately, and only helps to communicate this Truck’s theme. Owned by Philosophy Major Ross, who also works as a restaurant GM, and his wife Linnea (also philosophy graduate), MO’s goal stays pure and simple to a sustainable, organic, and ultimately ETHICAL mission statement (Not surprising with a name reminiscent of a certain Michael Pollan novel).

            Looking at the menu, one might think they’re trying to shove vegetarian and other healthy ideologies down our throats. In reality, these mostly healthy food options only act as a beneficial side effect to their real cause. Options themselves seem to range in a few key styles, the regular focus being their signature Fried Tomato BLT and Beet Sliders (regular or gluten-free buns), followed by a couple Salad options, and some changing items that, ultimately, all stay very well within the “street food” range. On my visit they had an amazing looking “Wellington Burger,” and at times they have a Curried Lentil Taco made with a WAFFLE SHELL! I want that so bad right now!

            On side notes, they also offer a possibility for “Fries” made from Portobellos dipped in batter (I believe they said it was gluten-free… or just organic, but either way good), fried, and seasoned with curry. They also hand-make cookies from an organic recipe; I may not have been in the mood for one at the time, but they do look tasty. A few Minnesotan sodas line the drink options.  

            Along with their Menu choices, MO regular takes part in Food Shelves and other such charities. Holding an “Eat Your Heart Out” day every week, 5% of all proceeds that day goes to Minnesota charities; so don’t be afraid to seem gluttonous if ever catching them at those times.

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            I’m still not done talking about things they do. Besides carting around various options of ethical, delicious food, MO also sells bamboo silverware sets, hand-made tiled blackboards (I think… maybe they’re just for decoration), and I’m guessing various other sustainable items at some point in the future.

            I could probably say more, but I’m starting to get hungry and semi-disappointed in my life choices, so onto the Food section so I can finish and get something to eat.

 

Food: 9.5

                  Lucky for us, much like Tiki Tim’s, MO offers a combo option for a couple of their favorite items. As such I was able to get both the Beet and Fried Tom BLT. Still, I very much wish I could have gotten more, so many of their items looked very interesting and tasty.

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                Each slider comes in a small, fluffy handheld package of joy, the bread very well suited (and TOASTED) to eating these tiny sammiches. As for the fillings, I can safely say they stand up completely. To my surprise, red tomatoes are used in the Fried BLT, vs the traditional green for cooking; still, I found the flavor was nice, and staying closer to the traditional blt, while overall it still held its structure just as well. The bacon must be special, as I can swear it tastes better than others; and considering their motto is “from bacon to beets,” it’d be weird if it wasn’t awesome in some way. My absolute favorite, though, was the Beet, and for one simple reason: Texture. When people cook beets (especially when sliced like that), one of two things usually happens: it’s either undercooked and still firm, or it’s really soft (still tasty and delicious though). While cooked completely, this slice of beet still had a texture that at first made me worry was undercooked, but one’s teeth cuts right through, achieving a perfect “al dente” that just accentuates the false meaty qualities of the Beet. The smoked gruyere was a nice touch on top. As for the various mustard sauces, slaws, etc used on top of their respective, all made very well.

                Salads all look pretty good, with actual effort put into making them, roasted some nice root veggies to act as a base. As for the burger, I have no idea what “buffalo-caramelized onions” are, but I’m damn sure to find out soon… the burger I saw going buy looked quite the epitome of juicy goodness.

                I have slight worries about the mushroom fries, considering the higher water content naturally in the fungus, frying them can be tricky. Though considering the level of the simple vegetable sliders, and a pic I saw of them in Thrillist, I would hold little to no doubts of their capability of delivering.

Holdability: 9

                 Though seeming almost overflowing, the sliders hold the various stuffings surprisingly well. In fact, minus the highly loaded burger, all main items seem to offer easy eating in one form or another. Both hands required due to basket, but again little issue. The real star here though is the salad; placed in a small sphere of plastic, then kept in small pieces, they’ve created an almost perfect way to enjoy these on the go.

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Price: 10

               Great range, $6-$8 for mains, they offer a $7 combo, and an amazing price for a salad option, only $3. With a volume of small-cut , very well prepared veggies and leaf equivalent to a large clenched fist, this equates to one of the better deals in the Truck industry. A cookie is $1.50, and the basket of “fries” is $4.

Speed: 8

                 Simple basic speed, any amount of wait makes sense. Salads are prepared ahead of time and offer immediate satisfaction.

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The TOE: 10

                 With all intents and purposes, this is not a Truck one can even slightly hope to misunderstand, let alone refute, what their mission goals and styles actually are even upon first visit. They state it clearly on the Truck, follow through in the Menu, and add a few extra points just-in-case. One goes here, and they get that clear sense of “place,” that one really is experience something true to its own self.

                Let me say this too; Sassy Spoon could learn a few things from MO. Almost all (hell, it actually is all I think) of their items are already sticking to or similar enough with the “Nutrition/Health Food” style of Sassy’s, only they’ve actually succeeded in transforming them into proper Street Food at reasonable and logical prices. And at the end of the day, they do it simply, without any actual effort, while still sticking true to who they are. Once again, they’ve proven my point on how not difficult this process actually is, and the sort of results it can lead to.

                  I am so proud of and impressed with this upcoming Truck, and truly wish them all the best luck in their future endeavors.

Service: +1

                  Very bright, open to conversation, and highly accommodating (I actually thought their burgers didn’t have any buns at first when I saw one, only to find out it was just a request for that customer, haha). They hold a very warm sense to them, which as one can see is highly communicated among customers (thus the added point).

                       Tally: 47.5/50

                       

Final Thoughts

            Few specific draws, overall a great Foodie truck or for those just getting into the Food Truck Culture. I will definitely say, if you’re looking for a Salad during your lunchtime adventure and need it to-go, this is certainly the place to be. They do them well, in a good lunch-time portion, and at a very good price (probably better than most salads one gets in the skyway… or restaurants).

            When visiting, my suggestion is pure and simple: Beet and Fried Tomato Slider Combo. This is great for those, like me, who rarely visit places often, thus allowing one to try more than one option at once for the same price. Both of these sliders are also highly delicious and worth it. The other option I would stress is that Taco made from a Waffle Shell whenever they have it; it’s quite the fun, interesting menu item, very Foodie-appealing.

            At the end of the day, if ever one starts to raise their curiosity about carbon footprints and looks to places that which it can be reduced, the Moral Omnivore is certainly a place to pay attention to.