I am looking to buy a chinois or china cap with a fine mesh inside to strain soups and stocks. I like to make a lot of blended vegetable soups. I like to put celery in but the celery fiber strings get stuck inside and are... (5 replies, last updated by MMRuth September 2, 2005)

and China and Russia... I highly urge you to check them out. Annapurna Cafe 1833 Broadway 206-320-7770 (3 replies, last updated by not-the-bad-Steve November 24, 2003)

Brief eats this week. Thanks to Peregrine and Cap's for their comments on Dalya’s. We had a very nice dinner last night, and were all very happy with our meals – none of us had been here before. It has a large,... (1 reply, last updated by peregrine April 1, 2006)

Friday night, Dave Feldman accompanied the Gang of 34 for a Sichuan banquet at China Village in Albany. The goal of the local chowhounds was to demonstrate that our own favorite eatery could hold its own and indeed beat out... (72 replies, last updated by Melanie Wong September 19, 2004)

’ve surfed the 18,000 or so postings on the board dating back to Spring 2000 to do some catch up. 1) We’ll hit China Village for sure, at least a couple of times. In fact, I have already called Mr. Yao to set up our... (20 replies, last updated by gordon wing September 22, 2004)

A chinois will give you no “chunks” to speak of. Are you thinking of a china cap, perhaps? What’s pressed through a chinois may be a little thick, depending on what it is, (ie;berry puree), but it is the best way... (7 replies, last updated by rabaja March 1, 2007)

Third the chinois (also known as a "china cap") idea. If there is no stand, be sure to have one with guard rods on the outside (the cheapest ones are without), because you can easily damage the mesh if it is not protected. (18 replies, last updated by FoodFuser January 24, 2007)

When I was a kid, my Mom always used a china cap in a stand with a a pestle-like wooden utensil to push the juice/pulp through the mesh. We have a plastic mill that clamps to the counter. It hasn’t gotten much use lately-... (2 replies, last updated by ted July 14, 2009)

If you google "china cap" or “chinois” and “fine”, you should pull up a number of options. Budget models (which would be under $50) tend to be shorter and lack the protective braces you see on higher-end... (7 replies, last updated by KRS March 8, 2006)

there are actually two types of strainers most commonly used in restaurants. One is the china cap (cheaper), which strains but isn’t terribly fine. The second is a chinoise (expensive), which gives you the fine cheesecloth... (16 replies, last updated by redearth March 9, 2009)

my china cap makes the best mashed potatoes. http://www.foodservicedirect.com/index.cfm/S/156/CLID/809/N/5370/Carlisle-China-Cap-Strainers.htm (9 replies, last updated by BastedEggs November 26, 2009)

Look for a china cap (chinois) and pestle; you can put a boatload of potatoes in one. I inherited my mother’s after she left this earth, hers stands on a three-legged frame but I’m not sure the frames are made... (9 replies, last updated by pikawicca January 26, 2009)

That is the correct course of action. And make sure it is a chinois and not a "china cap." (5 replies, last updated by almansa November 14, 2009)

That would be China Merchandise, at 120 Cambridge St in Burlington – It’s not Super 88, but it’s a convenient oasis just about exactly midway between Chinatown and Lowell, for when you want the lemongrass and... (6 replies, last updated by cap March 4, 2005)

I am making homemade liqueurs for the holiday and wondered if anyone knew where I could buy decorative bottles w/ caps or corks in the Boston area, preferably the city or points south. I found a few on line sites that were... (7 replies, last updated by AmbahEats November 20, 2004)