WTB Tomato Mill - Page 4

Worth1 · August 16, 2015

Wow that was fast and looks great.
So you mean to tell me that from the time you made your last post in the "o" ring until now, about 20 minutes or so, you milled that kettle of tomatoes?

Worth

Carriehelene · August 16, 2015

Yup! Would have taken me at least an hour doing it with my victorio. This thing is amazing.

Worth1 · August 16, 2015

Reminds me of my monster meat grinder and sausage suffer.
What use to be a really big chore and something I dreaded but loved the end result is now a snap.

Worth

taboule · August 16, 2015

DW and I did a batch of sauce yesterday, the pressing/juicing was the easiest part. Today again, I decided to do another batch, it's peak season now, use it or lose it.

Started with about 50 pounds of a nice assortment
fifty pounds.jpg
Cleaned and cut up
cleaned-50-#.jpg
Getting the royal treatment
juicing.jpg
3 x 8 quart pots, I had a bit extra juice that I kept adding while cooking it down, a bit of salt in each.
cooking.jpg
below was last night's batch, started with about 60~70#. These are 1 qt containers, so 1 to 3 reduction. Then in the freezer they went.

I savored a few tablespoons for breakfast, heavenly.
10x.jpg

Sodak · August 16, 2015

Got a Roma hand crank. Have used twice. The juice is a little thinner than I was expecting. I did a bunch of Boondocks today. Got 11 cups of juice. best Margaritas ever! Vinson Watts tomorrow.

taboule · August 16, 2015

>>> Uh oh, we're not sure if we have the o-ring in the correct spot. Is this where you have it Taboule?

Yes that's correct, towards the motor housing.

taboule · November 30, 2015

Got inspired by another thread where Worth mentioned “strattu”

http://www.tomatoville.com/showthread.php?t=38720

Not knowing any Sicilians, I took a first shot at making some myself. Started with a batch size like pictured above (post #49) about 10 quarts of sauce. Slowly heated and dried it in these shallow pans.
strattu-1.jpg
Ran for two 10 hour days, stirring regularly and more frequently the last few hours.
Here’s the result, 8x half pint jars, from 60~70 # of fruit:Tomato paste on steroids.

strattu-2.jpg

Worth1 · November 30, 2015

It looks great how does it taste?

Worth

taboule · December 1, 2015

Amazing, intense, a bit smokey, finely balanced sweetness and acidity, pure and creamy essence in just a tiny amount. Basically the flavor of one pound of heavenly maters in a big tablespoon.

Funny I missed to mention the taste when I posted the above, was still processing it in my mind and taste buds;-)

Carriehelene · December 1, 2015

Update. Well, my husband asked for the meat mincer attachment for his birthday in Oct. after emailing Reber, found out where to purchase one. He used it for the first time this weekend for venison. It's just as well built as the tomato squeezer, and did just as fabulous a job. Very sturdily built products from Reber. Thanks Taboule for linking us to this wonderful little machine. Wonder what attachment we are going to decide we can't live without next lol.

August 16, 2015	#50
Sodak Tomatovillian™ Join Date: Mar 2013 Location: 5a SD Posts: 253	Got a Roma hand crank. Have used twice. The juice is a little thinner than I was expecting. I did a bunch of Boondocks today. Got 11 cups of juice. best Margaritas ever! Vinson Watts tomorrow. __________________ Fight the good fight, finish the course and keep the faith

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August 16, 2015	#46
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Wow that was fast and looks great. So you mean to tell me that from the time you made your last post in the "o" ring until now, about 20 minutes or so, you milled that kettle of tomatoes? Worth

August 16, 2015	#47
Carriehelene Tomatovillian™ Join Date: Apr 2015 Location: Upstate NY Posts: 300	Yup! Would have taken me at least an hour doing it with my victorio. This thing is amazing.

August 16, 2015	#49
taboule Tomatovillian™ Join Date: Jul 2013 Location: MA Posts: 903	DW and I did a batch of sauce yesterday, the pressing/juicing was the easiest part. Today again, I decided to do another batch, it's peak season now, use it or lose it. Started with about 50 pounds of a nice assortment fifty pounds.jpg Cleaned and cut up cleaned-50-#.jpg Getting the royal treatment juicing.jpg 3 x 8 quart pots, I had a bit extra juice that I kept adding while cooking it down, a bit of salt in each. cooking.jpg below was last night's batch, started with about 60~70#. These are 1 qt containers, so 1 to 3 reduction. Then in the freezer they went. I savored a few tablespoons for breakfast, heavenly. 10x.jpg Last edited by taboule; August 16, 2015 at 08:58 PM.

November 30, 2015	#52
taboule Tomatovillian™ Join Date: Jul 2013 Location: MA Posts: 903	Got inspired by another thread where Worth mentioned “strattu” http://www.tomatoville.com/showthread.php?t=38720 Not knowing any Sicilians, I took a first shot at making some myself. Started with a batch size like pictured above (post #49) about 10 quarts of sauce. Slowly heated and dried it in these shallow pans. strattu-1.jpg Ran for two 10 hour days, stirring regularly and more frequently the last few hours. Here’s the result, 8x half pint jars, from 60~70 # of fruit:Tomato paste on steroids. strattu-2.jpg

December 1, 2015	#54
taboule Tomatovillian™ Join Date: Jul 2013 Location: MA Posts: 903	Amazing, intense, a bit smokey, finely balanced sweetness and acidity, pure and creamy essence in just a tiny amount. Basically the flavor of one pound of heavenly maters in a big tablespoon. Funny I missed to mention the taste when I posted the above, was still processing it in my mind and taste buds;-)