I've always had an interest/fascination with doing kitchen prep in large quantities. I use to make nearly every thing in 5gallon increments.
All you pros can wait until you stop laughing before you continue reading <ahem>
I'd kinda gotten away from it by and large over the past few years. But with the chamber vac and lots of freezer space, and the PC opening up the possibility of canning....it's back on my mind. What kinds of things do you like to prep in bulk? what approaches do you use to organize the work?
for example, I'm considering making a 5gal batch of Dosa Batter...since it takes 3 days to make a good batter, having some frozen would cut that down to less than a single day. But I don't have a grinder that can hold 1 gallon, much less 5...so I'd have to grind in stages...initiating fermentation could be tricky too...my 5 gal vessel is about the same height as width, so should I stir every few hours to distribute the yeast?
These kinds of considerations are what make this approach fun/interesting to me...scale changes everything...esp when the scale of your equipment isn't changing in tandem--one of the things that makes home different from restaurant.
Obviously I'm talking more about the home cook...but I'm sure the pros have some thoughts as well.