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Discussion Starter · #1 · (Edited)
So, kids in bed, spouse out for the night, I'm finishing some roasted lobster stock at home before I hit the hay.  Lousy day at my straight job but made some sous vide pork chops and some good stuff to go with it.  Kids liked it and then we watched Dr. Jeff.  Suddenly, it hit me how staging in restaurants is not taxing me so much from a technique standpoint but from trying to get my head around the VOLUME.

It's one thing to make a quart of lobster stock but when you need to make 15 gallons...that's what I'm expanding my consciousness towards.
 
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