So, irrevocably or not, food trucks are a thing. We know this mainly because there are roughly 800 top ten food truck shows on Netflix being narrated by a sweaty and slightly aroused John Goodman. <br /> <br />Mainly I’m alright with it. I mean, the food’s usually really damn good, and it’s mobile. I like the idea of walking around a city and randomly having a cargo truck filled with grilled cheese sweeping around the corner like a half-possessed chariot of fire and subtly-aged cheddar bits. <br /> <br />But I get off the gravy train (truck?) when people start deciding that owning a food truck means you get a free pass to make the “zaniest” food possible. I get that it took you a whole hour to come up with a clever pulled pork pun and that you’re just super proud of it, but that doesn’t mean you get to do whatever the hell you want as long as you write it on a chalkboard with a funny picture next to it. <br /> <br />If you’re gonna make food that’s a little off the beaten path, the least you can do is put some ingredients together that work. A lot of these places are awesome, but there’s plenty that go for shock value instead of “does it taste good”, and that’s just not the proper prioritizing, son. Make the flavors count, and make it something you can carry around a fairly large city with minimal judgment-stares; then you get to make it crazy. <br /> <br />Hopefully I did something along those lines this week. If not, I’m sure a sweaty John Goodman will barrel through my door and tell me so after littering my floor with splintered door chunks and pretzel bites. <br />

Share: