Anyone else here use a food mill? I finally ordered one despite my gf’s protests. It’s a real whiz at making mashed potatoes but I thought it would be easier somehow to process tomatoes for canning. I paid $50 for mine on Amazon (shame on me!) and it doesn’t do a very good job of catching the tomato segments under the blade. I found that hand crushing them after a very brief boil helps but wish I did more research and ponied up for one of these:
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I use a food mill.
Great for potatoes Robuchon.
Use it for ragus all the time. It’s a worthwhile investment, not sure I understand what the protest is/was about
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I just am having a hard time actually getting it to press the tomato pulp etc. out. I feel like when I turn the handle it mostly just stirs the slurry around unless I kinda tuck the muck under the blade but it did make quick work of potatoes when I used it on them.
Maybe I need to go more hard at it but I was worried that it would macerate the seeds and turn the jus bitter.
Limousin beef “carbonades” from the hill opposite mine.
Here cooked with a little salt, pepper, bay leaf, mustard, butter, two onions, a good beer, apple and pear syrup and a little dry bread.
A sunday delight.
NOT FOR VEGETARIANS OR VEGANS.
Served with apple compote and garden potatoes.
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Good lord, that looks great.
I’m currently getting a Sunday red sauce going. Crushing tomatoes by hand , cooking off garlic cloves and pork in a healthy amount of olive oil. The butcher at my closest grocery store had no pork ribs so I’m using shoulder instead…
Almost time to add the tomatoes.
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My girlfriend is from Limoges! Do you wear JM Weston exclusively?!
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Be careful though.
Limousin beef can be raised anywhere, here it is in Belgium.
Limoges girls… in Limoges.
I only wear black Stan Smith or black Air Max,
for about 30 years. Maybe a hip hop virus.
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Matfer is the good stuff from the restaurant supply store. The exoglass spatulas are awesome. Moulis are great for processing stuff while still leaving some texture.
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That’s a nice a name for your next music project.
I do not think I could find the room to store one at the moment. I do use an immersion blender to somewhat similar effect though and that takes up little room.
I just bought an entire pork belly this morning. It should be thawed tomorrow and then I am going to make bacon for the 1st time. I am not sure what the hell I’ll do with 15lbs of bacon but that’s a problem for another day. 
I’ve been thinking about making a confit with sous vide. Has anyone here tried this before, and if so, what is your opinion of the result?
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Has anyone gotten into the koji game?
Working my way through this book.
Have successfully made some citric koji with aspergillus luchenensis, and currently got some pearl barley a.sojae on the go.
Next stop chicken wing garum…
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I have not gone down that road yet…
Everyone in Portland did for a bit though, right before I left the industry. Garums left and right….
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What are we seeing here?
I have a confession… those last two posts were computer generated images. I just discovered AI text generated art and so, of course, i generated images like " Cthulhu cultist pasta dish" and “pig eyeballs in a nice cream sauce”.
I honestly had not explored this world yet, and having done so i have now seen things that cant be unseen. I vow to keep my posts “real” from here out.
I believe in you people.
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Wow! That’s pretty eye popping. I’m assuming fondant as the icing? That stuffs crazy, you can pretty much drape it over your sponge and trim it off. Very nice work!
Yeah that is the most detailed fondant cake I’ve seen. Perfect execution. She’s a rockstar.
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