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I finally visited Portland's Saturday market and the prep stations blew my mind
Went to the food cart pod near the waterfront last weekend and watched a guy run a full service from a 6 foot trailer. He had his mise en place in these magnetic spice tins stuck right on the side of his grill, genius for tight spaces. The line was 20 deep but he was moving plates out every 90 seconds without breaking a sweat. Has anyone else picked up a real trick from watching cart cooks, or am I the only one taking notes on their setup?
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