[Sca-cooks] coffee mills, was: galangale

[jenne at fiedlerfamily.net]

Yes, uncooked rice.

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