alright guys it's the last video in the paimio barrage kind of a sad moment but it's bittersweet we're heading from SoCal at the NorCal and now we're going to set up shop up there so stay tuned for all that happens with that but right now I've got some Dover sole reps of wild shrimp I've got a bunch of veggies this is gonna be awesome you don't want to miss it stay tuned you guys here we've got about two and a half pounds let's finish I've got two large pans over here preheating just going to start divvying this stuff up and this is going to be a Content my buddy Ross Overstreet uh Ross and Beth what's up they heard rocks leave a comments the other day I read it on Facebook talking about how we like industrial cooking so this is going to be kind of an industrial cooking episode we're just going to make a large quantity give you this stuff up and make a big deposit into the Paleo bank account now I'm just going to show you some soul what happens is when you get this it's similar to halibut and that it has a kind of this spine running right through here or some bones are and then there are also some bones on the surface which would be right here they left a little bit and sometimes some stuff around the outside so I'll just show you guys how to deal with this so take one piece here I just feel I can feel the spines here so I'm gonna go down one side of the center like that that's going to be bonus right there that whole thing and then just on the other side of that anything will come down right here and then you can see at the bottom I'm cutting through some bones a little bit on the surface right here let's get three at least going to cut right like that okay now these two pieces are boldness and skinless I've done that to all the rest of this and it's about three pounds of fish right here we got another two pounds of shrimp that we filled in devein and this is going to be our protein over here get our onions just got one large onion I'm going to julienne put them back over with the spinach at this point what we can provide you is take this dump it on top of this one put that on I'm going to take my shrimp and dump them out get them in a single layer here throw a couple paper towels spinach for the most part I'm going to call that cook they'll be a little carryover cooking transfer it over to this sheet pan here I'm going to pump up the heat a little bit and get this some oil going in the pan and we're going to hit that with some garlic couple good handfuls once the garlic gets going a little bit more oil there we'll we'll add the onions half an onion to each pan I know what I'm going to do is work the shrimp I want them to cook at about the same rate as the sole so I'm going to cut them in half this way shrimp are done with checking on our onions and garlic whoa get a little color getting away from up a little bit whoa so we add a little water then I'm going in with the shroom mushrooms here we go our guys giving our onions and toss they're coming along nicely I just hit them with some salt and pepper next I'm going to go in with our Tomatoes these guys you just want to lightly warm them up all right we're not cooking them down bring some good color back a little more salt and pepper on these guys that cook another minute or so and then we'll check back in I got it here we go toss toss going to dump it on the pan olive oil little bring in our proteins and they're kind of rough himself except for these guys and we're going to tie it down I've got a couple lemons going to press these guys out cut them in half we're going to season the top side for the lemon so fill up speed right there and then if you check it all over here guys have a look divvied up our spinach into 12 container I'm actually going to do is to take and get all these into one put the lid on top because as we toss that that soul is pretty delicate fish it'll break up so now I'm going to give this one last little hit and some white wine something like that lid on and we'll let it cook oh there we go all right guys so we got 12 11 pretty good sized portions I'm using some of my togarashi tuna for this last one here I had some left over because we you shot that video that's pretty much the gist of it you know we knocked out about 12 meals inside it's 20 minutes I'd say but I had 10 minutes of prep going into that so 45 minutes including dishes for 12 meals not a bad deal uh-huh we're going to call this one Dover sole and shrimp Lorenz up I'm Kayli Oh Nick thanks for tuning in give industrial cooking a try and remember to keep it paleo .
Video Description:
Industrial cooking is where it's at! I'm all about efficiency in the kitchen and in life and cooking in bulk is efficient. My boy, Ross Overstreet, coined "industrial cooking" in one of his Facebook posts and I like the term. Speaking of coins, did you know Ross has quarter shrinker in his garage? He is a great guy who had us over for some great tacos and guac in his Colonial Spanish Style Palace. The dude is a total stud and if you ever make it to Torrance, CA, get ahold of him for a workout at CrossFit TSAC.
