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Basic Red Sauce?

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I do love my food mill, this week used it for fava puree AND marinara, ON THE SAME EVENING!!!  That's how much I love my food mill.

thanks priscilla.  at first i found that the solids weren't getting smashed up and liquified.  but after a few goes, and putting some of the result back into the food mill, all of the solids went through.  it's quite a neat device.  i would eventually like to see a "food mill thread", describing some applications and approaches.

and hopefully you purists out there will forgive my blatant over-saucing!  but since it was my first go with the food mill, i wanted the sauce to take centerstage.   :biggrin:

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[and hopefully you purists out there will forgive my blatant over-saucing!  but since it was my first go with the food mill, i wanted the sauce to take centerstage.   :biggrin:

Well, I did see a bit of pasta peeking out from the bottom.

Great photograph, tommy. Thanks for posting it.


"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

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I used my food mill most recently when making Mango Sorbet.

Tommy, what kind of food mill do you have?

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Tommy, what kind of food mill do you have?

i have no idea.  it's metal and about 6 inches in diameter and it has a handle that you crank.  lots o fun.

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