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This product demo from Progressive International shows you how the Over the Sink Collapsible Colander can make a difference in your kitchen. This gadget has raised, non skid feet, and fits over many sinks for hands free use. Watch as our Kitchen Guide demonstrates how easy it is to transform the Over the Sink Collapsible Colander down to 1/3 of its original size for compact storage. It is dishwasher safe and perfect for any cook looking for new, useful kitchen gadgets! Check out all the great kitchen tools from Progressive here: progressiveintl.com

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Operating up to 20% slope, the 3D sieve system actively controls the pitch of the top sieve.

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Today Naroa went to the kitchen drawer, pulled out a colander and stuck it on her head. When Akiko and I cracked up she thought this was a great game and started dancing about and giggling. Stuff like this happens almost everyday. I must be the luckiest man alive.

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We planted some "micro greens" a few months ago and totally let them get out of hand. Now our raised bed gardens are bursting with a variety of lettuces.
Also we have a side garden that we planted with carrots and kohlrabi, but instead we got a bumper crop of curly endive (which we planted from starters 2 years ago, then let it bolt and go to flower then to seed before ripping it out…)
This is the first year we are more serious about actually EATING everything our garden produces for us, so for the past week we’ve been aggressively harvesting both the curly endive and the lettuces for salads.
But it is taking SO MUCH WATER to wash this stuff!
First of all, some of the lettuces have aphids. I know they’re probably not harmful to eat, but all the same I’d like my lettuce aphid free. Also there’s bits of mulch mixed in with the leaves, and little tufts of fibrous seed floaty things from the eucalyptus trees across the street. Add in the occasional slug (this IS organic gardening, after all) and some fruit flies (WTH are they doing in there?) and I definitely want my greens SERIOUSLY CLEAN before I eat them.
But it takes SO MUCH WATER to wash them.
So far the best method I’ve come up with is to half fill the sink, then dump in a batch of greens and add a cup and a half or so of vinegar. (To try to kill any nasties in there.) Then I massage the leafy mass in the sink and transfer the leaves into a strainer and find that the water left in the sink has thousands of aphids, little bits of dirt and sand, etc.
A couple more rinses this same way (except without the vinegar) and the water starts to look pretty clear, but how can I do this without wasting so much water?
Also, I’ve read that you shouldn’t soak lettuces. Why not? It doesn’t seem to do much to the lettuce’s texture, and it makes me feel a lot better about removing slugs.
On the other hand sometimes the water gets a little bit bubbly like there’s a tiny amount of soap or something on the leaves of the lettuce. Is there a compound in lettuce that acts like soap? Or is it >yuck< slug slime or something?
HELP! I don’t want to abandon my gardening. All these greens seem like free food. I don’t want to waste it, but it’s also a lot of work and a lot of water to prepare it. Buying heads of lettuce from the grocery store never prepared me for my own home grown greens.
Rainwater collection would not make much difference where I live… it just doesn’t rain that often, except for some unusual winter rains. In fact we don’t water our garden at all during winter. The occasional rain and the consistently wet morning dew seem to be plenty for our winter leafy greens.

At first I WAS a lot more "dirt can’t hurt" but really a few bits of sandy, gritty lettuce sort of ruins the whole salad. Also, when I do the "sink" rinse method I always find 3 or 4 little slugs in each batch. It’s not like I’m not careful when I harvest; just can’t help that they’re in there. I don’t want the slugs. Period. If you read up, apparently eating slugs (or slug slime!) can infect you with rat-lung larvae, which can give you meningitis and kill you!
Even if that weren’t the case, we like to give some of our nice lettuce to neighbors and I’d be mortified if a batch of salad we gave them had slugs in it!
So, yeah… I DO want to clean the greens, but I DON’T want to wast

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www.zappos.com Product Description: # A multi-tasking colander, this useful OXO tool can be immersed in boiling water so you can blanch or parbroil foods like broccoli, green beans, snap peas, spinach and edamame to your heart’s content! # Thinking shrimp alfredo tonight? Now you can boil shrimp and strain pasta with one useful colander! If dumplings are more your speed, you can use the colander to quickly steam foods inside a saucepan. # Colander is 6.75″ in diameter and ideal for standard 3 and 4 quart saucepans. # Silicone basket has cylindrical shape and sits below top of pot for added capacity. # Heat resistant to 600°F and safe for non-stick cookware. # Sturdy stainless steel double-rod construction for dependable use for years to come. # Soft, non-slip handle. # Dishwasher safe. # Dimensions: 15” wide x 6” long x 3.5” tall. # 10.00 oz.

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I’ve never made chicken stock before, and though I’ve read plenty of articles about how to make it I may have forgotten some key ingredients/items. I can go out for more items, but it’s like at least 2 miles each way to get to Walmart and more like 5 miles to Whole Foods and I lent a friend my car. I’d rather not make the long walk if I can avoid it, though Walmart would be reasonable. So. What I have now is:
One whole 3.24-pound chicken, 1.3 pounds of chicken necks (I had hoped Whole Foods would have chicken feet too, but no such luck), one leek, a bag o’ carrots, a whole stalk of celery, 2 bell peppers (I live in New Orleans where every recipe calls for celery, onions, and peppers. It’s a knee-jerk reaction for me to buy the peppers), about a cup of dried onion flakes, half a head of garlic, plenty of peppercorns, and basil and rosemary growing outside. I’ve got the stock pot, the colander and a wire mesh strainer but no cheesecloth. I feel like I should run out to Walmart for real onions and a cheesecloth but I’d rather avoid that if possible.

Can I do it well without those or other things? This would save me from another long walk. And should I roast the chicken first? Maybe throw the necks in the roasting pan as well? For certain I want to eat my chicken, not throw the meat away with the used necks and carcass. Really what I want is to get as much use out of my ingredients as I can. I bought almost all of this stuff at Whole Foods, which means it’s both much more expensive than Walmart stuff, but also tastier and healthier. Help me out, folks. I am willing to take a few shortcuts, yet I want this chicken stock to be as legit, flavorful and healthy as possible.

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This overview shows the elevate, index and the square colander. Used SLRmagic 1.7 manual focus lens for Sony Nex 3…

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There is no classified information he will not leak!

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