[Sca-cooks] Food Mill recommendations

[Phil Troy / G. Tacitus Adamantius]

On Sep 2, 2009, at 9:25 PM, jenne at fiedlerfamily.net wrote:

> So, any recommendations for a brand/model of non-powered food mill?

Once upon a time, Mouli was the schiznitz, and Foley the pale American  
imitation. In general, the typical Mouli mill is larger than most of  
the Foleys, generally with interchangeable plates and two handles  
instead of one.

However, the Moulis I've seen recently have more plastic parts than  
they used to, while the Foley seems to have resisted the urge to mess  
with the design in any way other than switching from galvanized (or  
probably tinned) to stainless steel. For baby food the size is  
probably not a problem; the Mouli is still great for 20 pounds of  
absolutely lump-free mashed potatoes, but probably not necessary for  
your needs.

I know the Vermont Country Store sells Foleys, but you may find them  
cheaper someplace else.

Adamantius (also finding the house strangely quiet today)






"Most men worry about their own bellies, and other people's souls,  
when we all ought to worry about our own souls, and other people's  
bellies."
			-- Rabbi Israel Salanter