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Old 06-07-2015, 08:46 AM   #11
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I prefer a food mill, because its more versatile. I'd rather have less gadgets that do more than drawers full of single things.

I have the Catering Line Food Mill. I love it. It's got three different plates with different size holes, depending on the texture you're going for.

http://www.amazon.ca/Catering-Line-S.../dp/B00BTIG2W2
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Old 06-08-2015, 11:36 AM   #12
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I have had three food mills...I much rather use a potato ricer or a tomato strainer.
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Old 06-08-2015, 09:22 PM   #13
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A decent sized food mill is better.
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Old 06-08-2015, 09:57 PM   #14
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Quote:
Originally Posted by NickeeCoco View Post
I prefer a food mill, because its more versatile. I'd rather have less gadgets that do more than drawers full of single things.

I have the Catering Line Food Mill. I love it. It's got three different plates with different size holes, depending on the texture you're going for.

http://www.amazon.ca/Catering-Line-S.../dp/B00BTIG2W2
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I have had three food mills...I much rather use a potato ricer or a tomato strainer.
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A decent sized food mill is better.

OK, both will do the job. We get it. Food mills are much more versatile than a ricer so can do much more than rice potatoes. But if all you want to do is rice potatoes, a ricer is all you need.
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Old 06-08-2015, 10:04 PM   #15
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Andy, no malice intended, people have preferences.
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Old 06-08-2015, 10:40 PM   #16
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I have a food mill. I seldom use it. I don't think you can make spaetzle with it. That would be an advantage to the ricer.
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Old 06-08-2015, 10:44 PM   #17
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Andy, no malice intended, people have preferences.
My point as well.
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Old 06-09-2015, 02:55 AM   #18
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And then there is the storage problem. A food mill is an awkward piece of equipment to store. Nothing can sit in it, and it can't sit in any other equipment. By it very nature, it is meant to sit on top with a handle that sticks out. Whereas a ricer can lay on its side in a corner of the cabinet. And unless it is made with delicate material, you can even place other equipment on top of it.

I used my food mill (that I just had to have) once and then got rid of it. Whereas I still have my ricer and use it frequently.

When I scoop out the potato for twice baked, I put the flesh through the ricer. It makes the fluffiest potatoes even with additions of chives, cheese, sour cream, etc. Your choice. And you find that you use less milk.
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