[Sca-cooks] coffee mills, was: galangale

[Pixel, Goddess and Queen]

On Wed, 10 Sep 2003, Tara Sersen Boroson wrote:

> Sayyida Halima al-Shafi'i of Raven's Cove wrote:
> 
> > I use (and sell) dried slices of galangale root and have no trouble 
> > powdering it.  I put the slices into a Braun coffee mill and whizz it 
> > up.  I then put it through a sifter and am left with a very fine 
> > powder with which to flavor galantynes or anything else.
> 
> 
> Speaking of using coffee mills for grinding spices, how do ya'll 
> effectively clean your coffee/spice mills?  Obviously, I can't really 
> put mine in the dishwasher.  It has so many hard to reach places around 
> and under the blades that I never feel it's effectively clean.  Not that 
> it's a germ hazard, but I really don't want my cinnamon to taste like 
> cumin and vice versa.
> 
> -Magdalena vander Brugghe
> 

I use a soft paintbrush to clean mine out. I've never had a problem with 
cross-contamination of flavors.

Margaret