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Hmm ... you can probably get around using the Food Mill by liquidizing the
simmered tomatoes in a blender/food processor and running it through a fine
mesh strainer to catch the tough bits. I imagine it'd be faster, too.
Also why haven't u shown the last step of mixing roux with tomato sauce
(its not clear)."If this mixture is even slightly little more cooked than
just heated it'll curdle".
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JJ tries the Asiago Bisque
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Betty Kong and Ha Wai Kay have placed a $3.5 million price tag on their 42 year old business. But if they had their way, they wouldn't be selling it. Find out why ...