well i did not see any one talk about the "green machine". it is very costly but worth it. it is a twin cam masticating juicer that is only 110 rpm. i can juice wheat grass and even make Hebrew bread with it. the only thing i have not been able to juice with it is citrus. when the garden is on i make raw salsa with it. i put the toms the garlic the onions the hot peppers and maybe cilantro through it and add salt and mix it up with a spoon. i have 9 children and when they were younger i would have to make a gallon of the salsa and get one of those big bags of corn chip. we would sit around the table and eat it like candy. they have a less expensive model that does not have all the attachments. works just as well. i am glad i went to the expense to get this juicer. WM

Okiepokie, I don't have that attachment for my Kitchenmaid mixer so cannot answer that question. In previous discussions on the Harvest Forum in past years, the folks who have the Kitchenmaid attachment seemed to be perfectly happy with its performance in the processing of tomatoes. So, if you have the Kitchenaid attachment and are happy with it, I can't imagine that you'd "need" a roma food mill. However, in the past some folks stated that they preferred the Roma when processing berries because it has a berry screen that screens out the seeds. Apparently the KA strainer may not strain out the tiny berry seeds. The last time I read KA attachment discussions at the Harvest Forum was a couple of years ago. If you want to read them, you can go to the Harvest Forum and do a search for previous threads on this topic. Likely you'll find several previous threads there. Dawn

I bought one for the same reason you did, and it works very well for removing skins from rehydrated chilies. It also helps with removing the seeds. I got mine from eBay, and so it is from the 1950s, I think. I had bought a new one, but it broke after very little use, and it was much more expensive. For me, this is one case where newer is not better. I really haven't used it for much else than chilies, and now I often grind the dried chilies in a coffee mill instead. Lars

I bought mine on eBay, and it was not nearly that cheap, but the old ones are much better than the new ones. I know because I bought a new stainless steel one, and it lasted only two weeks. The old ones (from the 1940s and 1950s) are tin plated, and tin is now a very expensive metal, despite its reputation. Tin is non-reactive, and this is why it was used for tin cans. However, tin is so expensive now that tin cans are rare. Also, tin foil is extremely rare, and I have only seen aluminum foil, but I would love to find some true tin foil. Some people in the East still call aluminum foil "tin foil", and this is very confusing to me. I can't tell from your photo whether yours is tin plated or not, but if it is, it is that much more valuable. I use mine mostly for making chili sauce, and it is great for removing skins and seeds from grilled chilies. It does not in any way crush the seeds and is very gentle. Since I make a lot of chili sauce, it is worth it for me to have one just for that, and I really have not used it for anything else, even though it has many other uses. I have a large chinoise with wooden reamer that I use for strawberries and raspberries, as the food mill has holes that are too large for those fruit, but they are just the right size for not allowing chili seeds through! The food mill is also perfect for tomatoes, as Annie mentioned, but I never have enough tomatoes to use it for making tomato sauce. I have a Juiceman juicer that I use for passion fruit (which also has somewhat small seeds), but I am afraid to use that for chilies, as it is much more difficult to clean than the food mill. Lars