Ksrogers, It is not about so much a saftey issue, as what the following statement I read...........Same as always with the goverment.....MONEY AND TAXES, lol ""Its perfectly legal to brew your own beer or make your own wine at home, as millions of people do. So why is it illegal to make your own distilled spirits at home? The reason is simple - - - taxes. Taxes on beer and wine are low compared to the very high taxes imposed on whiskey, vodka, gin, and all other distilled spirits. Over half the retail price of a bottle of distilled spirits consists of taxes. Congress was pressured by home brewers and wine makers into letting them make their own alcoholic beverages at home in limited quantities. But the government doesnÂt want to lose any of the many billions of dollars it receives each and every year from the very high taxes on distilled spirits. Government officials argue that moonshine is a serious health hazard because many illegal producers use vehicle radiators in the process, which can potentially cause lead poisoning. However, safe home stills could easily be sold to solve that problem. The real issue isnÂt the health risk of contaminated alcohol, but the potential for enormous revenue loss from the production, even in small quantities, of otherwise very heavily taxed liquor."" I have been making wine for years. Some of the older stuff still in carboys,that I was going to pour out some over 5 years old(undrinkable),a friend mentioned he had a Mini still, asked me for it . 5 gal produced almost 1 and a half gal of 138% proof white home brew. He mixed it with some flavored bottle water to reduce it to 80 proof ..Not to bad... As George Jones sang... Well the "G" men, "T" men, revenuers, too Searchin' for the place where he made his brew They were looking, tryin to book him, but my pappy kept a-cookin' Whshhhoooh . . . white lightnin'...

And by "en-masse", I mean roughly enough to be able to chew through enough fruit to easily give me 2-3 gallons of juice. I understand cooking the fruit down will also yield more juice, but for products such as "fresh-squeezed" orange juice or lemonade, doing such a thing isnt as ideal seeing that it would partly take away from its "freshness".

Yep, it's all metal and the side edges are rolled for added strength... The two things that most people don't like about it are that it rusts if you don't wash and dry it right after use and that it's not adjustable... Personally I wouldn't be without one, makes great Cole slaw and slices potatoes and carrots almost paper thin, in a hot minute... Works great on salad cucumbers but the big seeds on regular cucumbers cause a problem... I haven't tried it on other veggies but I would guess it work... Oh and I never use the grater part of it, too hard to clean and too much of a chance you'll grate you fingers.. lol The secret to safe slicing is how you hold the slicer and your veggie... For carrots and cabbage I lay the slicer on top of a 4 or 12 cup glass measuring cup but, I guess, you can use any pot or pan with a flat rim, I hold the slicer handle, FIRMLY, with one hand, the veggie in the other and push the veggie away from me... You have to quarter your cabbage, unless it's a really small head, start out by holding a cut side towards your body with the core facing up or slightly away from you, then you have to adjust the angle so you don't grate the core too... You want to keep the rounded side towards the blades... And if you quit before you shred the core you won't hit your fingers... lol For carrots it all depends on how you want them sliced, a light quick stroke will give you thinner slices, more pressure equals a little thicker slice, hold the carrot straight up and you'll have circles, slant it and you'll have strips... I always start with the small end and quit when I'm an inch from the end... I slice potatoes into the small side of the sink, into water, the slicer is on a slant, handle on the edge of the sink, other end against the back of the sink ( I put a folded paper towel under it )... Place one end if a potato in the palm of your hand and cup all four fingers and your thumb around the sides, so it doesn't move around, as you push away from your body you're pressing down with the heal of your hand and just keeping the potato steady with your fingers.... As you pull it back let your fingers do most of the work... After a few strokes you start inching your fingers up the potato when you pull back... When you get to the last inch or two slow down and just push with the heal of your hand and pull back with your finger tips... For the last few strokes only use the heal of your flattened hand, keep your fingers out of the way... lol Rita

karen it is a great tool isn't it ?? country smile THANK YOU! I have seen a lot of variations but since I LOVE coffee I haven't tried them. This is one of the easiest recipes I have ever tried. donka : THANK YOU ..I wish you were here to share a taste ! westsider: we did have a wonderful time but skipped the trip on to NYC after all the weather upsets. Will do it when it is warmer. I use my Microplane for everything. As mairin says you can use it for everything...giner root and cheese too. It is great. mairin: Thank you to you too ! I hope you have a wonderful celebration. I haven't made flan but I love to eat it ! Good Luck! c