>Wayne Boatwright writes:
>
>Incredulously, Mark Thorson > wrote:
>
>> As per Sheldon's recommendation, I bought
>> a poppy seed grinder:
>>
>> http://www.cooking.com/products/shprodde.asp?SKU=158486
>>
>> Maybe I bought the only one! They're out of stock now.
>>
>> I asked for something like a meat grinder, but more fine grain.
>> That's sort of like the effect this machine achieves, but the
>> mechanism isn't quite like a meat grinder. It's more like
>> a minature grain grinder, surrounded by a collar so all the
>> ground stuff goes in one direction. The material is forced
>> by a screw feed between conical grinding burrs.
>
>The grinder you bought looks exactly like the Porkert Poppyseed Grinder I
>boughbt several years ago. Mine is made exactly the same way.
>
>> Running dried apricots through it, it produces a nice
>> paste, less grainy than my meat grinder. Closer to
>> being mashed. Running almonds through it produces
>> a powder. It seems that this machine was designed
>> to avoid expressing oil from any seeds it ingests.
>
>Yes, it is specifically designed to minimize oil expression. It was also
>specifically designed for grinding poppyseed, but I imagine a "dry" nut
>like almonds would work rather well.
>
>> It's easy to clean. My main complaint is that it is
>> contaminating the food with some gray stuff,
>> probably iron from the exposed iron surfaces.
>> I've run most of a pound of dried apricots through
>> it, and the contamination is still present though
>> it is much reduced. I'm hoping it'll go away
>> completely with enough use.
>
>This is typical of tinned cast iron, especially when it is new. The
>apricots, being sticky and containing sugar, acid, and moisture, would
>clearly exacerbate this problem. Grinding apricots is contrary to the
>purpose of this grinder, although I doubt the grinder will suffer from
>it.
>
>It's important to wash the grinder in hot soapy water and dry thoroughly.
>I usually put mine in a 150 degree oven for 20-30 minutes after cleaning.
>
>It would probably be a good idea to lightly grease or oil the interior of
>the grinder before grinding anything other than seeds or nuts.
>
>> The texture it produces is unique. Even if I don't
>> use it much, it will be valuable to have this capability
>> available to supplement the range covered by the
>> meat grinder.
>>
>> I'll have to try running some poppy seeds through it.
>> Here's some interesting recipes:
>
>Yes, you really should, since that's it's designed purpose.
>
>I don't use mine very often, but I do grind several pounds of poppyseeds
>around Christmas and Easter, primarily for use in poppyseed rolls.

http://www.jewish-food.org/recipes/hamafavs.htm


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"Life would be devoid of all meaning were it without tribulation."
Sheldon
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