Key Secrets to a Hot Dog Cart Business

What if there was a way to get yourself out of the job that you have grown to hate, but hang in there for the sake of a paycheck. Most thoughts entering your mind are about owning a business that makes lots of money and you would not need to think about your current job ever again.

Really think about this for a moment, the Hot Dog Cart Business has been around for over 100 years, and in the USA there are over 20 billion hot dogs eaten every year and over 10% of those hot dogs are sold from Hot Dog Carts which means this business is huge.

As you know owning a business like this and taking a piece of this large pie for yourself will no doubt be the end of your financial problems, but will also get you out of that job you hate, so let me tell you about some of the perks that come with the Hot Dog Cart Business.

* Your the boss

* Work when you please

* Portability (move your cart to any location you desire)

* Scale ability (means you can grow as big as you want)

* This business is very easy to sell

* Low stress

* 100% recession proof

* Very fast start up (about 2 weeks or less)

* Start up costs are only what you can afford

* No education or experience to run this business

* Hot dogs are always in demand

* Very high paying

Have you ever seen any other business that can boast the above mentioned benefits, where they need months and sometime years to be in profit, and many times there is back breaking work which they have to do as long as they own that business.

Time tested methods to starting this business and avoiding costly mistakes which might cause you to give up before you have given it a chance, and stay the course is in a list below, these are easy to understand, but very necessary for you to know.

* How to properly fill out permits

* Best places to buy a cart (new or used in your price range)

* Where to buy your supplies

* How to find locations in any type of weather

* How to get a community kitchen absolutely free

* How to properly cook your product

* How to get free rent

* Plus get tips on body language (comes in so handy)

Source : http://ezinearticles.com/?Key-Secrets-to-a-Hot-Dog-Cart-Business&id=3025256

Using the Best Cheese on Your Pizza

There's nothing more inviting than a sizzling hot pizza fresh out of the oven, covered with bubbling golden brown mozzarella! And since the mozzarella such an important ingredient on pizza it's best to use good-quality cheese. It's better to use a little bit of good-quality cheese than a lot of a cheaper variety.

Traditionally the best Italian mozzarella is made from buffalo milk, Mozzarella de Bufala in Italian. Unlike most store bought mozzarella, this comes in a soft white ball - smaller balls of mozzarella called bocconcini are often sold in tubs of water or brine. Fresh mozzarella can be safely stored in brine about a week or can be frozen if you are in a hurry.

Making your own mozzarella is surprisingly easy and fun. You might not have a buffalo down the street, but milk from a supermarket will do just fine to this as long as it's not homogenised. There's plenty of instructions on the Internet about making your own cheese. The easiest method around can be done in just a few hours and the results will be infinitely better than most cheese you can buy in a store.

Using a good-quality fresh mozzarella or one you made yourself will bring your pizza to life. With such fresh ingredients all a really good pizza needs is a little basil and some fresh tomato sauce to make it into a flavour sensation, so it's worth spending the time to hunt down or make the perfect cheese for your pizza!

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Types of Cheese For Pizza

Without a doubt the most popular cheese to use for pizza is mozzarella. This cheese originated in the Naples region of Italy and was first made from water buffalo milk. Original mozzarella was of very high moisture content, and had a short shelf life. It The texture of the original mozzarella did not lend to grating at all, and the cheese was usually cut into slices to be used.

Modern mozzarella is now made from cows milk, and is of a lower moisture content to help make it easier to work with and extend the shelf life. Mozzarella is available in a variety of moisture and butterfat content. A little experimenting to find which you like better will be needed, for different mozzarellas have different ways in which they melt and brown.

There is a fresh mozzarella sold that comes as balls of cheese packed in water. This cheese has a different texture and taste than regular mozzarella and can also be used on pizza. It does not grate as it is too soft, and it must be used fairly soon as it turns sour within a few days. This fresh mozzarella is sometimes called scamorze. But mozzarella isn't the only cheese you can use for pizza. Consider trying some of these others for different flavors.

Provolone - Non-smoked provolone has a nutty flavor, creamy texture, and is easy to grate and use. Smoked provolone has a more robust, smoky taste. Provolone can be used by itself, or in a combination with mozzarella.

Cheddar - From white to orange, from mild to sharp, cheddar is a good cheese for pizza. Cheddar melts well, but does not 'stretch', so it is always used in combination with mozzarella or provolone. The more cheddar you use in the blend, the milder it should be. The sharp varieties can dominate the flavor of the pizza, so use them sparingly.

Romano & Parmesan - Two cheese most often used dried and grated over pasta dishes, they can be used on pizza for added flavor. Their flavor can be quite robust, especially the dried and grated kinds, so use accordingly. Parmesan is also available as fresh, and can be sliced or grated. Fresh parmesan has a better all-around flavor for pizza than the dried.

Feta - Feta cheese is a cheese that is cured in brine, and is many times sold in small tubs of brine. It is an excellent cheese to use in combination or all by itself for pizza. Its salty, earth flavor holds up well after baking.

Swiss - Swiss is a very flavorful, salty cheese that not everyone likes used on pizza. it can add a great accent to a pizza, but as it is such a strong flavor should be used in a mixture of no more than 10% Swiss. Swiss can get rubbery after melting, another good reason to use it only sparingly and in a mixture of other cheeses.

Monterey Jack - This cheese is a good one for pizza, best used as a mixture of no more than 30% with other cheeses. Good quality Monterey Jack cheese has many small holes in it.

Muenster - A semi-soft cheese with a great flavor that can be used as an accent on pizza. Grates with difficulty. It can be sliced thinly and put on the pizza.

These are but a few of the alternatives to just plain old mozzarella cheese for pizza. Try other kinds, and see what combinations you can come up with that you like the best. When using other varieties of cheese, remember that as a rule of thumb it is best to blend them with mozzarella or provolone to see what they will taste like. Buon appetito!

Source : http://ezinearticles.com/?Types-of-Cheese-For-Pizza&id=1188372

Gourmet Cheese Pizza Varieties

Pizza is probably one of the most versatile foods. It can be tailored to suit vegetarians, vegans, meat lovers, seafood lovers and, for the more adventurous, dessert lovers. For all of these, the favorite ingredient is cheese (yes, even the vegans can be in on this with a variety of vegan cheeses now hitting selected markets). As all cheese lovers know, there are so many cheese varieties with distinct flavors and textures that there's a whole world of pizza and cheeses to explore.

Marscapone and Ricotta are a must for the dessert pizza- imagine fresh cut fig with marscapone and honey baked onto a home-made pizza base as an idea. You don't like figs? Then try swapping for thin slices of stewed pear or even fresh strawberries.

For the serious cheese lover the best invention would have to be the three cheese pizza. A fast and healthy way to do it is to use Turkish flat bread or pita bread, ricotta, Parmesan and Feta. Spread the ricotta over the base, crumble the fetta and add a few olives, baby spinach leaves and cherry tomatoes sliced in half then top with the Parmesan. Season with pepper and bake in the oven for ten minutes and enjoy!

Of course, these are just two ideas amongst a myriad of cheese combinations which are a testament to the fact that there is more to cheese and pizza than mozzarella- although who can resist the gooey strings of the creamy, mild mozzarella? As a final idea, next time you are making a pizza and use mozzarella, try sprinkling fresh grated Parmesan on last of all and enjoy how it adds a bit of extra golden cheesy goodness to your pizza.

Source : http://ezinearticles.com/?Gourmet-Cheese-Pizza-Varieties&id=2690124