[Sca-cooks] coffee mills, was: galangale

[Laura L]

Do you mean dry rice, or cooked rice? (I'm guessing dry?)

-Irmgart

-----Original Message-----
From: sca-cooks-bounces at ansteorra.org
[mailto:sca-cooks-bounces at ansteorra.org]On Behalf Of
jenne at fiedlerfamily.net
Sent: Wednesday, September 10, 2003 12:50 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] coffee mills, was: galangale


> 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.

I run toast pieces through mine, though I hear that rice will also work
well and might be good for stubborn stuck on stuff.

[Le Menagier's Household Hints strikes again... "First, when you grind
spices and bread for any sauces or soups, you must grind the spices first
and remove them from the mortar, for as you grind the bread it will gather
up any spices remaining; thus you do not lose any speck which would be
lost otherwise."]

-- Pani Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net
"It still doesn't explain the icing on the ladies' room ceiling,
though...."

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