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Thread: What's your most TEDIOUS prep?

  1. #21
    Senior Member Cheeks1989's Avatar
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    Quote Originally Posted by Asteger View Post
    Buckets of semi-thawed squid
    Haha you making rings?

  2. #22
    Senior Member Chuckles's Avatar
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    tomato concasse 20# yield per batch. I help with that cause it's way better than portioning pasta. I hate portioning pasta.
    If you're going through hell, keep going.

  3. #23
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    Quote Originally Posted by Asteger View Post
    Buckets of semi-thawed squid
    Quote Originally Posted by Cheeks1989 View Post
    Haha you making rings?
    Yup. Or at least someone was, after I did my bit.

  4. #24
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    Quote Originally Posted by Asteger View Post
    Buckets of semi-thawed squid
    Any semi-thawed squid. Scraping, cleaning the insides is my vision of hell.
    Older and wider..

  5. #25
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    Quote Originally Posted by Chuckles View Post
    tomato concasse 20# yield per batch.
    I'm guessing you fancy guys don't even use a box grater?
    Older and wider..

  6. #26
    Senior Member ramenlegend's Avatar
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    hmmm every commis job. but if I had to pick one, a deli of fines herbs tips.

  7. #27

    ecchef's Avatar
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    Quote Originally Posted by TheDispossessed View Post
    MOZUKU!!!!
    Ask Odo-san about that stuff, see if he'll get some for you to clean for fun.
    I can ship ya a pail!
    “Though I could not caution all, I still might warn a few; Don’t lend your hand to raise no flag atop no ship of fools.” Robert Hunter

  8. #28
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    Cleaning basil. It's a nightmare trying to get rid of all the dirt

  9. #29

    ecchef's Avatar
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    Or leeks. More sand than a desert.
    “Though I could not caution all, I still might warn a few; Don’t lend your hand to raise no flag atop no ship of fools.” Robert Hunter

  10. #30
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    When I was doing protein prep, splitting 50+ lobsters a day (body, claw and knuckle), killed me.

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