SC - Recipe databases

[Philip & Susan Troy]

Thank you Master!  That sounds like a good idea too!  But will table salt 
from the cheap box of salt (nothing fancy) dull the blads any faster than 
hard, crusty bread?
Phillipa

<< 
 It should work, but I'd be concerned about dulling the blades of my
 grinder with salt. You might try a couple of crackers. Le Menagier
 recommends bread be ground _after_ the spices when you're using bread to
 thicken a sauce or something, because the bread ground in the mortar
 will absorb the spices and eliminate waste.
  
 Adamantius >>
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