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Has anybody used those Superbag strainers? Apparently they are extremely fine strainers that are advertised as strong, flexible, and heat resistant (100, 250, and 400 microns). I'm wondering how they hold up through use and what practical applications they would have (apart from straining out sauces). It just seems so tiny that it would take forever to strain anything.

@Kenji: Regarding the Tamis, I purchased a cheap stainless steel splatter guard a while back. The mesh is extremely fine, almost like fabric. I recently started experimenting with pressing purees through it with amazing results. I'm a bit worried that I'll tear it eventually, since it flexes quite a bit with particularly challenging purees (like stringy roasted pumpkin), but so far it has worked like a dream. It takes quite a bit of work too, but the results are worth it.

we swear by food mills. yummy, smoothy potatoes...

Whoa - I want that dozen of eggs!!! The yolk is my favorite part!

Some of the best burgers! Always very fresh, the meat is juicy and soft consistency...not dried out.

I have a serious love for maldon sea salt, and I snack on it. But I undersalt when cooking, in order to enjoy the particular taste of salt on my tongue from the surface of food. Some of the FN chefs use an absurd amount of salt, and I seriously doubt that batch of food is edible. Rachel Rae in particular uses a ton, with much enthusiasm for salting every "layer" of food.

You are sorely mistaken if you think that the stuff most people buy labeled as sea salt is refined and iodized. It is the exact opposite; unrefined and not iodized and made from evaporated sea water. Table salt is refined salt, which may be as high as 99% sodium chloride. Different natural salts have different mineralities, giving each one a unique flavor. Fleur de sel, natural sea salt harvested by hand, has a unique flavor varying from region to region.

Take a look at a grain of each salt. Sea salt should be flakey and translucent while kosher salt should look like a little white pyramid and table salt is simply a small, refined dot. The finer the crystal is, the more salt you will taste on your palate. And yes, salt is mostly sodium chloride, but different varieties contain anti-caking fillers and small amounts of other minerals such as potassium iodide, magnesium and calcium. Instead of these compounds "diluting" sodium levels in refined salts, they "concentrate" it. I'm sure you have heard of calcium chloride, the stuff we use on our sidewalks to melt the ice that forms in the winter? A minute amount of that is in table salt. Again, it's not enough to do harm, but it makes standard table salt more salty than the rest.

Attention home cooks:

Stop using iodized table salt! Of course you dislike using salt since this stuff packs more sodium per teaspoon than others, such as kosher and sea salt. Why? It has to do with both the salt crystals size and the amount of sodium in each crystal.

Most sodium = table salt
Just the right amount of sodium = kosher salt
Least sodium= most sea salts

When I was young and impoverished I used to work in an egg packing factory, a horrible job, but it paid well. As people like their eggs uniform my job was to check that the eggs were all the same - they would pass in front of me on a metal grid and a bright light was shone through the eggshells.
Any non-uniform eggs - double yolkers, part fertilised, deformed shells, that sort of thing, were snatched from the line and thrown into a big vat, and taken off to be dried to make egg powder and used in cake manufacturing

Could the egg checker in this case have meant to put the double yolkers on one side for disposal, but made a mistake and packed them instead?

I share all except for my famous chocolate chip cookies . . .

i don't usually use recipes so when i do, i share. if it's something that i winged i'll give what i hope were the details but make it VERY VERY clear that it was something that i just made up... so if it doesn't work out i'm off the hook. when i'm asked via my blog for additonal details it's always a pleasure. i will admit that i have certain friends who i like to torture so i'll keep a "recipe" locked down for a day and then will give in. mwahh ha ha!

Yes I do, it's so secretive I won't even tell you what it's for. Not telling people ensures that they will come back for dinner parties and get togethers, oh yes they will...

No, I share all my recipes and secrets. An old artist and chef told me once that knowledge unshared and not taught or passed on was worthless. I 100% agree with grifola frondosa