I was at a vacation home recently and came across this cooking impliment. It had a corrugated stationary anvil and a flat (IIRC) moving head. When closed the device has its drainage off to the side of whatever's being squished, sugesting that the juice is the thing here and the flesh of whatever's being pulped is neither desirable, retained, nor delicate enough to require much straining past the rather large holes. What's it for?
What should I cook with all these kitchen tools? [more inside]
What kitchen tools are necessary for a home cook in a western country looking to try their hand at creating dishes traditionally found in east and southeast Asia? [more inside]
We'd like to buy my mom some really good kitchen knives for her birthday. However, we don't really feel like paying $55 for a 4.5 inch knife. [more inside]
What do you usually use a food processor for? I've got one now, but I don't think to use it. [more inside]
Asking for my mom: Help us find 2 kitchen tools that Graham Kerr uses on his Gathering Place show. They are not branded with his name. [more inside]
Aside from the standard knives, what would be a good gift for a student off to culinary school? [more inside]
I have a 1940s/50s-era Cookmaster stove and oven. Four burners, white, with stove and warming compartment. It's in great shape, with one problem: whenever I light the pilot light to turn on the oven, a few seconds later there's a "WHOOOMP!" sound - surely some gas build-up lighting - and then the oven is on, and it works fine. How can I fix this? [more inside]