MokaPot

@Umar Abraham, since you're in culinary school now, are you asking about work hours for line cooks or chefs? Others can chime in, but a line cook would probably have more predictable hours (than a chef) and would be paid hourly. A chef is more like a manager and would probably be on salary. A chef would also probably work way longer hours. On top of that, there are different kinds of chefs, e.g., sous chef, etc. Good luck.

Hi Alex. Those don't really look like grunge era bands featured on the T-shirts at your link. Anyway, welcome!

I can see the images (3 loaves) without further clicking. Using Firefox.

Maybe check out a restaurant supply store. I'd be concerned about the overall weight. Can you just get an 8-quart pot? (Since you're currently using two 4-quart pots.) You might have to buy a glass lid separately. Agree with @rotuts that the sides of the pot don't matter so much.

In the potato salad thread (eGullet), @David Ross said that he successfully froze Yukon Gold potatoes. I don't know how to link individual posts, but it's on this page (page 4):

Yes, I was thinking maybe try blanching the garlic first.

White beans, chopped spinach, fusilli, feta cheese, Tapatío sauce, onions.

Thank you, @blue_dolphin, I love Mexican food. If it's not too much trouble for you to list ingredients & paraphrase the recipe, please do that when you have a moment.

Thank you, @FauxPas. Both of the recipes that you and @heidih posted call for blanching the onions. I think I will blanch the onions (rather than salt them in a collander). Agree that pearl onions can be a pain. I would sub in sliced onions.

Thank you, @heidih. That's a nice, simple recipe. I'm thinking about salting the onions in a colander, beforehand, to remove some of the excess moisture. I really want this to be flavorful and crunchy.

Hi Guys - I want to make a quick pickled onion, small batch. (Round onion, not green onions.) Prefer not too much sweetness. I want to use these pickled onions as a garnish for salads and would prefer a chopped / small sliced texture. (Rather than large wedges or whole onions.) I do like chili peppers and hot & spicy flavors. If anyone has any recipe(s) / ideas for a quick and simple pickled onion, I would appreciate hearing about it. Thanks!

@David Ross, your potato salad looks really good. I do like cucumbers in potato salad. My mom used to salt the sliced cucumbers (English or Japanese) then squeeze out the excess moisture (before adding to the P.S.). Do you think it might have helped to do that? Olives sound like they would have been a good addition.

@Shelby, I would love to have my own source of onions like that. Is it easy to use up what you grow (onions)? Will be interesting to see what you get up to with all your peppers.

Hi @payok! Welcome!

I like Japanese potato salad a lot. IME, it's peeled russets, mixture of potato chunks & mash, not much sweetness in the "dressing." I like to use togarashi on it.