So here's the deal, I'm starting culinary school soon and I'm for lack of better wording a bit compulsive with being prepared. Heck, I memorized the schools blueprints before even stepping foot inside it for Orientation. Now, I had knee surgery in February and the recovery process is where I really started enjoying cooking and wanting to progress at it and truly begin to understand it. So I've been cooking and practicing my knife skills through such endeavors, but I feel that I'm still not up to the level I set upon myself for entry into school. I of course realize that through school and finding a job in the industry, I'll have more practice than I could ask for, yet I still get that uneasy feeling that I'm somehow unprepared. So I went out and bought some large sacks of onions and potatoes. My question now is, what am I gonna do with pounds upon pounds of various sized dices, juliennes, all that jazz, of onion? Some things that come to mind are french onion soup, potato soup, mass quantities of vegetable stock, veggie soup, etc. Here's the catch though, it's only me and my mom currently living in the house and my mom eats about a 1/3 of what I do, so large batches of food would be wasted. Any ideas?
Hi all, looking for a recommendation for a powerful, yet reasonably priced meat grinder. Primary, immediate use will be for making 25 lb test batches for developing sausage recipes, but other uses will be for grinding all types of meat and typically tougher cuts. I have used a hand grinder before and also an attachment for my KitchenAid mixer and am not happy with either. I am looking for either a size #12 or #22 and this will ultimately be located in a commercial meat processing business for doing small batch grinding. I don't need huge speed (throughput) but I really do need power so