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 Post subject: Kohetsu 240mm ready to destroy 50# onions!
PostPosted: Wed Apr 30, 2014 1:12 pm 
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Joined: Wed Sep 18, 2013 11:21 pm
Posts: 586
Location: Minneapolis, MN
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 Post subject: Re: Kohetsu 240mm ready to destroy 50# onions!
PostPosted: Wed Apr 30, 2014 1:15 pm 

Joined: Tue Jan 21, 2014 6:56 pm
Posts: 270
I don't miss french onion soup day every four days. hahahaha!

Head up and may the onions be refridgerated!


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 Post subject: Re: Kohetsu 240mm ready to destroy 50# onions!
PostPosted: Wed Apr 30, 2014 1:40 pm 

Joined: Sun Aug 26, 2012 5:24 am
Posts: 264
Did you personally tap out the machi for more space?

Mowgs


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 Post subject: Re: Kohetsu 240mm ready to destroy 50# onions!
PostPosted: Wed Apr 30, 2014 11:31 pm 

Joined: Thu Jan 02, 2014 7:24 pm
Posts: 122
50# dice or julienne? You must have eyeballs of steel. :)

We get the pre-sliced onions for our (delicious) onion soup. Everything else we chop as needed.


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 Post subject: Re: Kohetsu 240mm ready to destroy 50# onions!
PostPosted: Thu May 01, 2014 12:53 am 

Joined: Tue Jan 21, 2014 6:56 pm
Posts: 270
i had to fine dice 4 gallons of mire poix for bulk chicken noodle soup today. :( I've gotten lazy in corporate chef land. the side job got interesting!


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 Post subject: Re: Kohetsu 240mm ready to destroy 50# onions!
PostPosted: Thu May 01, 2014 5:56 am 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 905
Location: Raleigh, NC
One daily bit of side work for us is three gallons of mirepoix, peppers, and mushrooms for pilaf. Everyone else hates getting it, but I enjoy the chance to test knife edges. I find mass prep cathartic.

I only wish I had pictures from Potato Day; we recently diced 250# for roasted redskins. I don't even remember how many five gallon cambros we filled. Starch everywhere.


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 Post subject: Re: Kohetsu 240mm ready to destroy 50# onions!
PostPosted: Thu May 01, 2014 7:49 am 
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Joined: Wed Sep 18, 2013 11:21 pm
Posts: 586
Location: Minneapolis, MN
Julienne

I do it about twice a week

Mark actually did the handle for me to give my pinch grip a little more room.


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 Post subject: Re: Kohetsu 240mm ready to destroy 50# onions!
PostPosted: Wed May 07, 2014 8:07 am 

Joined: Tue Oct 29, 2013 9:21 pm
Posts: 427
You are not a man until you have developed a full immunity and diced three thousand pounds of onions...yes that's right I said three thousand pounds...

I worked in a food processing facility where the onions were fed into a machine...we used a food grade plastic shovel to put them into the dicer...I took a shower and still smelled like onions the next day.

It was a fun job that lasted two weeks. Overtime all week...yes I took it like a man and cried.


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 Post subject: Re: Kohetsu 240mm ready to destroy 50# onions!
PostPosted: Mon May 12, 2014 2:36 pm 

Joined: Fri Jan 17, 2014 6:02 am
Posts: 269
You didn.t really brine a man, since you didn't dice them yourself...no?


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 Post subject: Re: Kohetsu 240mm ready to destroy 50# onions!
PostPosted: Mon May 12, 2014 6:09 pm 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 905
Location: Raleigh, NC
Oh, wow. That brings up a thought. I have no idea how many onions I've cut. If we count julienne it has to be at least a ton.


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