Can anyone share advice on food mills? I have an ancient aluminum Foley mill that takes forever to puree anything and is a pain to clean (it also makes a truly grating metal-on-metal sound, but that's not so big a deal). So it's time to retire the Foley and move on. There seems to be a range of choices -- Mouli, Cuisipro, Villaware, and several others. What are people's favorites? And does anyone have experience with the Kenmore electric mill?
Many thanks in advance.