FEBRUARY DIY FOOD

Technically we cut off the count last week but I'm figuring up the batch for 70 bags and if we still don't have enough I can spare one of mine so you're good

 

Well I tried the grinder method and either the one I got sucks or it's not going to work well in general, so we're doing it the usual way.

Bring sharp knives and cutting boards

Food processor if you have one, I will bring the club one (or give it to someone)

I have 2 digital scales, bring one if you have one

colanders are handy if you have one, the bigger the better

The shrimp is no head, no tail, no shell, so this time, NO PEELING!!!

The octopus & squid will need to be cut up by hand. That is the reason for the sharp knives and cutting boards.

I will provide the buckets, the 2 AquaVitro 7 gallons buckets that we used last time.

There will be RO/DI there for our use as I understand it for soaking the seafood after it's thawed, so no need for that, but I will also provide additonal white food safe buckets for soaking

If anyone has a heavy-duty drill, bring it and let me know you're bringing it. I have the mixing bit, but the shaft on the thing is 1/2" hex (0.472 actually) so you need more than just your standard drill to use it.

If you have any big stock pots, bring those. That helps for holding hot water for thawing.

I will provide large plastic ziplock bags for use in thawing the cubes and daphnia

Since we will need to separate out even amount of the seafood so that each bucket is the same mixture, having a few large mixing bowls would be good so that we can scale off each at the same time and get it even (like we did last time). The other option is to use a larger bucket - I might look for one, like a 15 gallon size or something, but it has to have a flat bottom so that the mixer will make it all the way down. Anyone have an idea for that?

I won't be there until pretty much the end because, because the start time is 9 instead of 10 or 11 and I can't change my family schedule, so I'll be writing up some instructions, and most of you coming already know the drill so I think it will go fine.

Going to look at using bigger ziplock bags this time also, that way we don't have to cut down the nori sheets, and when they freeze they will be thinner and easier to deal with. For a smaller freezer you can old the bag in half and freeze it that way also.

-Bud

 

I'll be there around 9 after all I picked up 2 coladers, a few dry and wet measuring cups, a few 1 gallon buckets, and a 20 gallon keg tub that will work PERFECT so no more separating and weighing things. I also picked up another scale and a food processor...going to test something tonight since the grinder was a fail...
And Zach and I picked up all the seafood tonight. We're good to go!

 

We will need people to help carry up all the supplies when Zach arrives around 8:30 and again when I get there around 8:45