Pennyaline > wrote:

> On 1/9/2012 5:21 AM, Mike Muth wrote:
>> > wrote:

>>> That's a food mill, lovie, and it's just like most every other food
>>> mill out there.

>> Well, yeah. That's why I provided the pointer to what I use instead
>> of a sieve and spoon. I assumed that there were possibly readers who
>> were not familiar with food mills. IME, most kitchens these days
>> don't have them.

> You're not doing a cooking demonstration to a small group in the local
> library. This is a food group, honey. We know what food mills are. We
> know about these things.

But can you say that about the folks who lurk but don't post or those
who may simply stumble across the group? How about those who come here
because they hope to learn something?

For that matter, I know some pretty good cooks who have never used a
food mill. Like I said, most kitchens with which I am familiar don't
have food mills.

>>> They're widely available, made of a variety of materials and
>>> easy to get. My large metal food mill is identical to my great
>>> grandmother's food mill from the turn of the previous century.

>> Why mess with a successful design?

> Precisely, but that wasn't my point. The point is you're acting like a
> dewy-eyed newbie over one. It's akin to feeling you have to explain a
> telephone to us.

Posted a link. Said I provided that link for anyone who might read the
message who isn't familiar with them. That's wrong?


--
Mike
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