Comments on: Chinoise / Bouillon Strainer

By: NYCMama

NYCMama — Thu, 25 Jan 2007 06:36:59 +0000

Have a chinois, and love it, very useful. Hubby bought it but I am not sure it cost $30, much less I think. I always thought it was called a chinois, just cause the Chinese always have this kind of strainer (Not stainless steel, maybe rattan?) for straining their noodles, like in the wonton houses that serve nothing much but soup/noodles/wontons/condiments? Thought maybe the French named it the chinois after they saw the chinese use their rattan(?) ones. (Just one of the many stories I make up myself about the origins of things.)

By: amor

amor — Thu, 25 Jan 2007 00:51:10 +0000

MM, siguro busy ka… wa may bag ong post… Unta soon… :)

By: edee

edee — Wed, 24 Jan 2007 15:23:28 +0000

kiko, you’re not the only one…..

By: kiko

kiko — Wed, 24 Jan 2007 07:46:51 +0000

mm im waiting for your blog for today, im that addicted. pls post soon

By: wil-b cariaga

wil-b cariaga — Wed, 24 Jan 2007 03:04:38 +0000

sure this is very useful in the kitchen, better than just using a strainer, saves more time. . .