or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Bulk cooking, dead chickens, and big man on the net
New Posts  All Forums:Forum Nav:

Bulk cooking, dead chickens, and big man on the net

post #1 of 2
Thread Starter 
Your probably wondering why I invited you all to my post today. Since cooking again I ran across two of my posts to this group just from googling around. One on freezing peppers and one on what not to use in stock. I have fond memories of the help afforded me by such culinary giants as Kyheirloomer ad Mr. Ed. That concludes the big man on the net subtitle.

They say to break your chicken bones for more flavor, why not figure a way to just run over the whole dripping carcass with the truck to crush it good. Is there some group that would after me for being disrespectful to a chicken carcass?

I made a batch of mashed potatoes inscoop
post #2 of 2
Thread Starter 
Kevin you did not finish your post so I will do it for you.

For the bulk recipe ...... sixty units.... of mashed potatoes used up ten lbs of gold potatoes and for the last batch I got brave added peppitas, some sun dried tomato goop from Costco, and roasted red pepper. I suppose the sky is the limit when it comes to what you can add to frozen mashed potatoes, this recipe has cream cheese and sour cream which is to die for. I also like some half cracked whole peppers. What else would be good ground sausage? Thanks for your patience, please celebrate me home.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Bulk cooking, dead chickens, and big man on the net