Ahh. I must have missed the turn in the road
One minute the conversation was about the seeds present in whole tomatoes and not the purees and the next you were talking about how easy it was to remove the seeds.
addie was driving.
you know how those Bostonians drive...
this pretty much sums it up: (but don't click on it if you're offended by foul language)
Boston: Because **** you. - PandaWhale
even the cows and horses that laid down the original paths creating boston's streets used to get lost.
the locals don't seem to fare any better.
I find whole tomatoes are generally more expensive than crushed, puree, etc.
I use a ricer for mashed because I like my potatoes light, fluffy and lump-free. A ricer is easier to clean than a FP.
Never had a food mill. Don't miss it.
There are some streets that when you cross the street, the name changes in the middle of the block. We do that just to confuse tourists.
...Where do you store a ricer?
this pretty much sums it up: (but don't click on it if you're offended by foul language)
Boston: Because **** you. - PandaWhale
"Never had a food mill. Don't miss it."
Can't miss what you never had.
I've never had a ricer so I guess I don't know what I'm missing.
I believe a ricer does the same thing only easier then a mill.
Until I get one I'll keep using my mill for Canned Tomatoes that aren't of the crushed variety.
Maybe I don't squeeze my 'maters hard enough. I always slice through the equater. And I squeeze. And the seeds just hang there... If I wanted crushed tomatoes I'd buy canned
Besides, I've got the spoon thing down pretty good A push, a twist, a flick of the spoon, wala!
no mayonnaise said:I slice off the "lid" enough to expose the cavity with the guts, maybe 1/4 to 1/2 inch is all you gotta slice off. Then I turn it over the sink and give a good squeeze. Not much of a problem with stragglers, usually gets everything out nicely for me.