From the trickiest to the most dependable, the potato & onion. However, another bump in the road: if you peel 25 lbs of potatoes, put them in a large pot full of acidulated water, store them in a dark closet for two days, forget to change the water, then take them out, you will have
- smelly, mushy but very white potatoes
- the precursor to vodka production
- the main ingredient to "kombucha-flavored knishes"
- a lot more last-minute peeling to do.
So rather than cry over spoiled potatoes, I peeled on, mixed it up, and got those knishes done. Today's production:
- 59 kasha & pumpkin knishes
- 72 potato knishes
- 208 mini potato knishes
I missed my goal of 72 kasha, and scrapped the mini-effort, but now I have the measurements for next time... Nine to 9, actually that's a pretty reasonable day by food-service standards. Tomorrow, spinach & roasted garlic, pastrami, and a film crew to make me all self-conscious.