A few weeks ago on "The Splendid Table," Lynne Rosetto Kasper's and one
of her guests were talking about including some spices along with the
peppercorns to liven things up a bit. They mentioned coriander and at
least one other possibility. Intrigued, I've been putting a little bit
of coriander and a few allspice berries in my peppermill along with the
peppercorns (Tellicherry, I think) and I like it a lot. I mentioned it
to Mary Ann, the "keyholder" (Penzeys doesn't have store managers, they
have keyholders) at my nearest Penzeys and she warned about the
possibility of the coriander and the allspice gunking up the mechanism
of my ancient little Peugeot mill because they are 'oily' spices. FWIW.

What's in your peppermill?
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - pot pie
"What you say about someone else says more
about you than it does about the other person."

On Sat 21 Mar 2009 06:22:35a, Melba's Jammin' told us...

> A few weeks ago on "The Splendid Table," Lynne Rosetto Kasper's and one
> of her guests were talking about including some spices along with the
> peppercorns to liven things up a bit. They mentioned coriander and at
> least one other possibility. Intrigued, I've been putting a little bit
> of coriander and a few allspice berries in my peppermill along with the
> peppercorns (Tellicherry, I think) and I like it a lot. I mentioned it
> to Mary Ann, the "keyholder" (Penzeys doesn't have store managers, they
> have keyholders) at my nearest Penzeys and she warned about the
> possibility of the coriander and the allspice gunking up the mechanism
> of my ancient little Peugeot mill because they are 'oily' spices. FWIW.
>
> What's in your peppermill?

Over the years I've accumulated 4 peppermills. Three are Peugeots and one
is a Perfex, which is made from solid machined cast alumunum. Two of the
Peugeots contain various mixes of peppercorns, one Peugeot (for the table)
contains only black peppercorns. I started adding allspice berries to the
peppercorns in the Perfex years ago and never had a problem. Maybe a
couple of years ago I also began adding some coriander seeds. Still no
problem. (It never occurred to me that it could be a problem.) However,
the advantage of the Perfex is that it can be completely disassembled and
thoroughly washed and dried. I've never actually had to do that because of
a problem, but I probably do it once a year as a matter of habit. It's my
oldest mill, purchased in the late 1960s.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

Melba's Jammin' > wrote:

> A few weeks ago on "The Splendid Table," Lynne Rosetto Kasper's and one
> of her guests were talking about including some spices along with the
> peppercorns to liven things up a bit. They mentioned coriander and at
> least one other possibility. Intrigued, I've been putting a little bit
> of coriander and a few allspice berries in my peppermill along with the
> peppercorns (Tellicherry, I think) and I like it a lot.

You want to create a universal seasoning and make everything taste the
same? Eat more beets - they'll make your tastebuds more sensitive.
Silly Barbabietola!

Bubba

"Melba's Jammin'" > wrote in message
>
> What's in your peppermill?

The Atlas has black pepper. It is the one that works best when you want
quantity because you can crank it easily.

Another has white pepper, another has a mix of black, white, red, green.
IMO, while it looks pretty, the taste is not much different.

Melba's Jammin' > wrote in message
...
[snip Slapping the Universe through Change!]

> What's in your peppermill?

The handcrafted walnut mill has Malabar Black, the hand-crank mill has
Sarawak White, the acrylic has pink peppercorns, the stainless steel has
Tellicherry, and Turkish mill has a mix of all four.

The Ranger

On Sat 21 Mar 2009 07:06:58a, Michael "Dog3" told us...

> In my peppermill I currently have red, green and black whole peppercorns.
> I like the combination. In the salt grinder I have sea salt. I have an
> extra set of grinders that I will use for different things. During the
> summer I usually keep one grinder with black peppercorns and dehydrated
> lemon zest. Lemon is probably oily too. I usually don't keep a lot of it
> in the grinder at a time though.
>
> Michael
>

I like the idea of the dried lemon zest!

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

In article >,
Melba's Jammin' > wrote:

> A few weeks ago on "The Splendid Table," Lynne Rosetto Kasper's and one
> of her guests were talking about including some spices along with the
> peppercorns to liven things up a bit. They mentioned coriander and at
> least one other possibility. Intrigued, I've been putting a little bit
> of coriander and a few allspice berries in my peppermill along with the
> peppercorns (Tellicherry, I think) and I like it a lot. I mentioned it
> to Mary Ann, the "keyholder" (Penzeys doesn't have store managers, they
> have keyholders) at my nearest Penzeys and she warned about the
> possibility of the coriander and the allspice gunking up the mechanism
> of my ancient little Peugeot mill because they are 'oily' spices. FWIW.
>
> What's in your peppermill?

Mine has the 5 color pepper mix, and I really like it. :-) Black, white,
red, green and brown.

If I want another spice, I'd prefer to add it separately, but to each
their own!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article 0>,
Wayne Boatwright > wrote:

> On Sat 21 Mar 2009 07:06:58a, Michael "Dog3" told us...
>
> > In my peppermill I currently have red, green and black whole peppercorns.
> > I like the combination. In the salt grinder I have sea salt. I have an
> > extra set of grinders that I will use for different things. During the
> > summer I usually keep one grinder with black peppercorns and dehydrated
> > lemon zest. Lemon is probably oily too. I usually don't keep a lot of it
> > in the grinder at a time though.
> >
> > Michael
> >
>
> I like the idea of the dried lemon zest!

Ditto here, but I cheat and buy it pre-ground. <g>
Sealed up, it keeps just fine. I go thru a lot of it. There is
something magic about lemon flavoring for a lot of things.

Imho anyhoo. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Mar 21, 9:06*am, "Michael \"Dog3\"" > wrote:
> Melba's Jammin' > *news:barbschaller-
> : in rec.food.cooking
>
> > What's in your peppermill?
>
> In my peppermill I currently have red, green and black whole peppercorns.
> I like the combination.

Same here. We use huge amounts of pepper. My son inherited a love of
pepper from his parents. *
>
> Michael

--Bryan

Mark Thorson wrote:
> It's already been done! Jane's Krazy Mixed-Up Salt
> (or whatever it's called these days). Sort of a universal
> salt/pepper/garlic/onion/oregano mix. Adds interest to
> anything bland.
>
> It doesn't make everything taste the same. It adds the
> herbs and spices you need when you haven't got the time
> or energy to give it much thought or effort.
>


One peppermill is filled with tellicherry, the other one has Vietnamese
black pepper of some sort. It says "Poivre" on the container, which I
believe is a masculine noun for pepper. It comes from Ho Chi Minh
City. I needed pepper, I saw it and I bought it


Becca

Victor Sack wrote:
>
> Melba's Jammin' > wrote:
>
> > A few weeks ago on "The Splendid Table," Lynne Rosetto Kasper's and one
> > of her guests were talking about including some spices along with the
> > peppercorns to liven things up a bit. They mentioned coriander and at
> > least one other possibility. Intrigued, I've been putting a little bit
> > of coriander and a few allspice berries in my peppermill along with the
> > peppercorns (Tellicherry, I think) and I like it a lot.
>
> You want to create a universal seasoning and make everything taste the
> same? Eat more beets - they'll make your tastebuds more sensitive.
> Silly Barbabietola!

It's already been done! Jane's Krazy Mixed-Up Salt
(or whatever it's called these days). Sort of a universal
salt/pepper/garlic/onion/oregano mix. Adds interest to
anything bland.

It doesn't make everything taste the same. It adds the
herbs and spices you need when you haven't got the time
or energy to give it much thought or effort.

On Sat, 21 Mar 2009 13:23:17 -0800, Mark Thorson >
wrote:

>Victor Sack wrote:

>> You want to create a universal seasoning and make everything taste the
>> same? Eat more beets - they'll make your tastebuds more sensitive.
>> Silly Barbabietola!
>
>It's already been done! Jane's Krazy Mixed-Up Salt
>(or whatever it's called these days). Sort of a universal
>salt/pepper/garlic/onion/oregano mix. Adds interest to
>anything bland.
>
>It doesn't make everything taste the same. It adds the
>herbs and spices you need when you haven't got the time
>or energy to give it much thought or effort.

That's what Mrs Dash is for...

"Kajikit" > wrote in message
...
> On Sat, 21 Mar 2009 13:23:17 -0800, Mark Thorson >
> wrote:
>
>>Victor Sack wrote:
>
>>> You want to create a universal seasoning and make everything taste the
>>> same? Eat more beets - they'll make your tastebuds more sensitive.
>>> Silly Barbabietola!
>>
>>It's already been done! Jane's Krazy Mixed-Up Salt
>>(or whatever it's called these days). Sort of a universal
>>salt/pepper/garlic/onion/oregano mix. Adds interest to
>>anything bland.
>>
>>It doesn't make everything taste the same. It adds the
>>herbs and spices you need when you haven't got the time
>>or energy to give it much thought or effort.
>
> That's what Mrs Dash is for...

I am trying to imagine not having the energy to spice things.

Barb wrote:

> A few weeks ago on "The Splendid Table," Lynne Rosetto Kasper's and one
> of her guests were talking about including some spices along with the
> peppercorns to liven things up a bit. They mentioned coriander and at
> least one other possibility. Intrigued, I've been putting a little bit
> of coriander and a few allspice berries in my peppermill along with the
> peppercorns (Tellicherry, I think) and I like it a lot. I mentioned it
> to Mary Ann, the "keyholder" (Penzeys doesn't have store managers, they
> have keyholders) at my nearest Penzeys and she warned about the
> possibility of the coriander and the allspice gunking up the mechanism
> of my ancient little Peugeot mill because they are 'oily' spices. FWIW.
>
> What's in your peppermill?

Well, my peppermill itself only contains peppercorns. But I've used my spice
grinder to grind pepper mixtures for one-times uses (say, to sprinkle on a
sandwich or rub on a pork chop). Some of the other spices ground with
peppercorns have been:

Cumin seeds (toasted)
Brown mustard seeds
Grains of paradise
Coriander seeds (toasted)
Celery seeds (particularly good on a Reuben sandwich, raw oysters, or a hot
dog)


Bob

In article >,
"Michael \"Dog3\"" > wrote:

> Wayne Boatwright >
> 5.250: in
> rec.food.cooking
>
> > On Sat 21 Mar 2009 07:06:58a, Michael "Dog3" told us...
> >
> >> In my peppermill I currently have red, green and black whole
> >> peppercorns. I like the combination. In the salt grinder I have sea
> >> salt. I have an extra set of grinders that I will use for different
> >> things. During the summer I usually keep one grinder with black
> >> peppercorns and dehydrated lemon zest. Lemon is probably oily too. I
> >> usually don't keep a lot of it in the grinder at a time though.
> >>
> >> Michael
> >>
> >
> > I like the idea of the dried lemon zest!
> >
>
> It's great for a lot of things but I really like the combination on fish
> and some veggies. Good stuff.
>
> Michael

Mm, same here! It's become a staple in the spice cabinet. It's also
good for shrimp in combination with dill and just a smidge of garlic
powder.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Sat, 21 Mar 2009 08:22:35 -0500, Melba's Jammin'
> wrote:

>
>What's in your peppermill?

One of my peppermills contains grigliata (sea salt, rosemary, bay
leaves, juniper, cinnamon, pink peppercorns). It's especially good on
eggs.

Barry in Indy

On Sat, 21 Mar 2009 16:21:07 -0500, Becca wrote:

> Mark Thorson wrote:
>> It's already been done! Jane's Krazy Mixed-Up Salt (or whatever it's
>> called these days). Sort of a universal
>> salt/pepper/garlic/onion/oregano mix. Adds interest to anything bland.
>>
>> It doesn't make everything taste the same. It adds the herbs and
>> spices you need when you haven't got the time or energy to give it much
>> thought or effort.
>>
>>
>
> One peppermill is filled with tellicherry, the other one has Vietnamese
> black pepper of some sort. It says "Poivre" on the container, which I
> believe is a masculine noun for pepper. It comes from Ho Chi Minh City.
> I needed pepper, I saw it and I bought it
>
>
> Becca

Poivre is French for pepper. Vietnam was French, once. So it probably *is*
pepper.

--
Groet, salut, Wim.

In article >,
Barry > wrote:

> On Sat, 21 Mar 2009 08:22:35 -0500, Melba's Jammin'
> > wrote:
>
> >
> >What's in your peppermill?
>
> One of my peppermills contains grigliata (sea salt, rosemary, bay
> leaves, juniper, cinnamon, pink peppercorns). It's especially good on
> eggs.
>
> Barry in Indy

Sounds interesting. Is that a commercial blend, Barry, or your own
combination? What the heck kind of mill is it?
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - pot pie
"What you say about someone else says more
about you than it does about the other person."

In article >,
"Bob Terwilliger" > wrote:

> Barb wrote:
> > What's in your peppermill?
>
> Well, my peppermill itself only contains peppercorns. But I've used my spice
> grinder to grind pepper mixtures for one-times uses (say, to sprinkle on a

> Bob

Does your spice grinder look different than a typical peppermill, Bob?
If not, can you refer me to a picture or link?

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - pot pie
"What you say about someone else says more
about you than it does about the other person."

In article >,
"Ed Pawlowski" > wrote:

> "Melba's Jammin'" > wrote in message
> >
> > What's in your peppermill?
>
> The Atlas has black pepper. It is the one that works best when you want
> quantity because you can crank it easily.
>
> Another has white pepper, another has a mix of black, white, red, green.
> IMO, while it looks pretty, the taste is not much different.

Are these commercial blends, Ed, or are you mixing them yourself? If
the latter do you measure carefully or just mix what looks right?

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - pot pie
"What you say about someone else says more
about you than it does about the other person."

In article >,
"Michael \"Dog3\"" > wrote:

> Melba's Jammin' > news:barbschaller-
> : in rec.food.cooking

> > What's in your peppermill?

> extra set of grinders that I will use for different things. During the
> summer I usually keep one grinder with black peppercorns and dehydrated
> lemon zest. Lemon is probably oily too. I usually don't keep a lot of it
> in the grinder at a time though.
>
> Michael

Do you clean the grinder between mixtures?

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - pot pie
"What you say about someone else says more
about you than it does about the other person."

Melba's Jammin' wrote:
> In article >,
> "Bob Terwilliger" > wrote:
>
>> Barb wrote:
>>> What's in your peppermill?
>> Well, my peppermill itself only contains peppercorns. But I've used my spice
>> grinder to grind pepper mixtures for one-times uses (say, to sprinkle on a
>
>> Bob
>
> Does your spice grinder look different than a typical peppermill, Bob?
> If not, can you refer me to a picture or link?
>
Mine looks just like a Cuisinart coffee grinder, as that's what it
really is. Works like a charm for grinding up spices into chunks,
powder, or whatever you need. Little bitty thang too. Cost about 20
bucks several years ago. Here's a link.

http://www.cuisinart.com/catalog/category.php?cat_id=3

On Sun, 22 Mar 2009 07:26:14 -0500, George Shirley
> wrote:

>Melba's Jammin' wrote:
>> In article >,
>> "Bob Terwilliger" > wrote:
>>
>>> Barb wrote:
>>>> What's in your peppermill?
>>> Well, my peppermill itself only contains peppercorns. But I've used my spice
>>> grinder to grind pepper mixtures for one-times uses (say, to sprinkle on a
>>
>>> Bob
>>
>> Does your spice grinder look different than a typical peppermill, Bob?
>> If not, can you refer me to a picture or link?
>>
>Mine looks just like a Cuisinart coffee grinder, as that's what it
>really is. Works like a charm for grinding up spices into chunks,
>powder, or whatever you need. Little bitty thang too. Cost about 20
>bucks several years ago. Here's a link.
>
>http://www.cuisinart.com/catalog/category.php?cat_id=3


I have 5 or 6 coffee grinders like that. I don't think I paid retail
for any of them. They came from yard sales and thrift stores for
$2.00 or less. I use them for grinding spices. I do have a couple of
pepper mills, which hold peppercorns.

Maybe I should try mixing some spices in the coffee mill. DH would
have fits if I added something to the pepper mill of the table.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Bob Terwilliger said...

> Well, my peppermill itself only contains peppercorns. But I've used my
> spice grinder to grind pepper mixtures for one-times uses (say, to
> sprinkle on a sandwich or rub on a pork chop). Some of the other spices
> ground with peppercorns have been:


Currently I'm grinding a 5-color peppercorns mix but I'm gonna throw them
away and go back to Penzey's white peppercorns. I'll dump a course grind of
the 5-color mix on my granite boulder in the front yard and let the birds
have at 'em! See who shows up.

I separately hand grind allspice in an antique wooden box grinder, mostly
used for steak marinade/rub.

Andy

On Mar 21, 4:21*pm, Becca > wrote:
>
> One peppermill is filled with tellicherry, the other one has Vietnamese
> black pepper of some sort. It says "Poivre" on the container, which I
> believe is a masculine noun for pepper. *It comes from Ho Chi Minh
> City.

So, it is RED pepper.

> Becca

--Bryan

Michael "Dog3" wrote:
> George Shirley >
> : in rec.food.cooking
>
>> Mine looks just like a Cuisinart coffee grinder, as that's what it
>> really is. Works like a charm for grinding up spices into chunks,
>> powder, or whatever you need. Little bitty thang too. Cost about 20
>> bucks several years ago. Here's a link.
>>
>> http://www.cuisinart.com/catalog/category.php?cat_id=3
>
> Handy looking gizmo. This thread made me curious so I looked up a few
> grinders. Found a bunch at target.com
>
> http://preview.tinyurl.com/djfr3p
>
> Amazon.com also has a bunch of them.
>
> Michael
>
>
>
I think I got mine at Bed, Bath, and Beyond for around ten bucks
Michael. I wait to go there until I get a sales flyer and a ten to
fifteen percent off coupon and have gotten some good stuff cheap that way.

Bobo Bonobo® wrote:
> On Mar 21, 4:21 pm, Becca > wrote:
>
>> One peppermill is filled with tellicherry, the other one has Vietnamese
>> black pepper of some sort. It says "Poivre" on the container, which I
>> believe is a masculine noun for pepper. It comes from Ho Chi Minh
>> City.
>>
>
> So, it is RED pepper.
>
>
>> Becca
>>
>
> --Bryan
>


LOL Now that you mention it, I guess it is. I had a hard time typing
the words Ho Chi Minh City. I have a couple of Vietnamese friends who
still call it Saigon.


Becca

In article >,
(Victor Sack) wrote:

> Melba's Jammin' > wrote:
>
> > A few weeks ago on "The Splendid Table," Lynne Rosetto Kasper's and one
> > of her guests were talking about including some spices along with the
> > peppercorns to liven things up a bit. They mentioned coriander and at
> > least one other possibility. Intrigued, I've been putting a little bit
> > of coriander and a few allspice berries in my peppermill along with the
> > peppercorns (Tellicherry, I think) and I like it a lot.
>
> You want to create a universal seasoning and make everything taste the
> same?
> Bubba

Is that what I said, Victor? Huh! The subject line asks a question and
I gave some background to my question. I don't see that putting the
same mixture on everything (I don't, by the way, put pepper on
everything) would make it all taste the same.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - pot pie
"What you say about someone else says more
about you than it does about the other person."

Michael "Dog3" wrote:
> George Shirley >
> : in rec.food.cooking
>
>> Michael "Dog3" wrote:
>>> George Shirley >
>>> : in rec.food.cooking
>>>
>>>> Mine looks just like a Cuisinart coffee grinder, as that's what it
>>>> really is. Works like a charm for grinding up spices into chunks,
>>>> powder, or whatever you need. Little bitty thang too. Cost about 20
>>>> bucks several years ago. Here's a link.
>>>>
>>>> http://www.cuisinart.com/catalog/category.php?cat_id=3
>>> Handy looking gizmo. This thread made me curious so I looked up a
>>> few grinders. Found a bunch at target.com
>>>
>>> http://preview.tinyurl.com/djfr3p
>>>
>>> Amazon.com also has a bunch of them.
>>>
>>> Michael
>>>
>>>
>>>
>> I think I got mine at Bed, Bath, and Beyond for around ten bucks
>> Michael. I wait to go there until I get a sales flyer and a ten to
>> fifteen percent off coupon and have gotten some good stuff cheap that
>> way.
>
> I bought a Calphalon wok at BB&B with their coupon. It was 50% off on
> clearance and I had one of those 20% off coupons. It retailed at $99, was
> marked down to $49.99 and I actually paid $39.99 for it. It's not what I
> would call the "ideal" wok but it suits me just fine. I took a pic of it.
> Take a look see: http://tinypic.com/view.php?pic=295ac0m&s=5
>
> Michael
>
I bought our wok in Hong Kong back in 1981, hand hammered steel, fits on
my gas stove burners well but has an aluminum lid, which I guess is okay
as I seldom use the lid. You have to season the thing just like cast
iron but otherwise it works fine.

One of the kids gave me a so-called wok from TFal some years back, I
just use it as a deep sauce pan, not worth a hoot for stir fry.

If anything ever happens I will just have to cut the top out of a steel
55-gallon drum and make me a new one. <VBG>

Melba's Jammin' wrote:

> Does your spice grinder look different than a typical peppermill, Bob?
> If not, can you refer me to a picture or link?

I think that Bob is referring to our Braun CafeSelect Espresso Grinder
when he talks about the spice grinder:

http://www.myrtleelectronics.com/ite...item_id=117408
(Didn't buy from them -- the link was just one of the shorter ones).

Spices are the only thing we use that for. It's a very efficient grinder
with 14 settings. Easy to clean by running a bit of coarse salt through
it and the receptacle gets thrown into dishwasher.

We have a variety of hand held peppermills and an old fashion grinder
(probably meant for coffee as well) with a small hand crank on top and a
little wooden drawer that the spice falls into. It's cute to look at on
the counter. It matches nothing else in our kitchen. :-)

Oh, and we do have a burr coffee grinder that we actually use for -gasp-
COFFEE!

We also have two mortar and pestles that I like to use.

--Lin

On Sun, 22 Mar 2009 08:49:04 -0400, The Cook wrote:

> On Sun, 22 Mar 2009 07:26:14 -0500, George Shirley
> > wrote:
>
>>Melba's Jammin' wrote:
>>> In article >,
>>> "Bob Terwilliger" > wrote:
>>>
>>>> Barb wrote:
>>>>> What's in your peppermill?
>>>> Well, my peppermill itself only contains peppercorns. But I've used my spice
>>>> grinder to grind pepper mixtures for one-times uses (say, to sprinkle on a
>>>
>>>> Bob
>>>
>>> Does your spice grinder look different than a typical peppermill, Bob?
>>> If not, can you refer me to a picture or link?
>>>
>>Mine looks just like a Cuisinart coffee grinder, as that's what it
>>really is. Works like a charm for grinding up spices into chunks,
>>powder, or whatever you need. Little bitty thang too. Cost about 20
>>bucks several years ago. Here's a link.
>>
>>http://www.cuisinart.com/catalog/category.php?cat_id=3
>
> I have 5 or 6 coffee grinders like that. I don't think I paid retail
> for any of them. They came from yard sales and thrift stores for
> $2.00 or less. I use them for grinding spices. I do have a couple of
> pepper mills, which hold peppercorns.
>
> Maybe I should try mixing some spices in the coffee mill. DH would
> have fits if I added something to the pepper mill of the table.

a coffee mill for spices is really a nice thing to have. add a mortar and
pestle, and you're handled.

your pal,
blake

On Sun, 22 Mar 2009 17:54:35 GMT, blake murphy
> wrote:

>On Sun, 22 Mar 2009 08:49:04 -0400, The Cook wrote:
>
>> On Sun, 22 Mar 2009 07:26:14 -0500, George Shirley
>> > wrote:
>>
>>>Melba's Jammin' wrote:
>>>> In article >,
>>>> "Bob Terwilliger" > wrote:
>>>>
>>>>> Barb wrote:
>>>>>> What's in your peppermill?
>>>>> Well, my peppermill itself only contains peppercorns. But I've used my spice
>>>>> grinder to grind pepper mixtures for one-times uses (say, to sprinkle on a
>>>>
>>>>> Bob
>>>>
>>>> Does your spice grinder look different than a typical peppermill, Bob?
>>>> If not, can you refer me to a picture or link?
>>>>
>>>Mine looks just like a Cuisinart coffee grinder, as that's what it
>>>really is. Works like a charm for grinding up spices into chunks,
>>>powder, or whatever you need. Little bitty thang too. Cost about 20
>>>bucks several years ago. Here's a link.
>>>
>>>http://www.cuisinart.com/catalog/category.php?cat_id=3
>>
>> I have 5 or 6 coffee grinders like that. I don't think I paid retail
>> for any of them. They came from yard sales and thrift stores for
>> $2.00 or less. I use them for grinding spices. I do have a couple of
>> pepper mills, which hold peppercorns.
>>
>> Maybe I should try mixing some spices in the coffee mill. DH would
>> have fits if I added something to the pepper mill of the table.
>
>a coffee mill for spices is really a nice thing to have. add a mortar and
>pestle, and you're handled.
>
>your pal,
>blake


Even nicer to have several coffee mills so my cinnamon does not taste
like cumin (unless I want it to.) I need to remember the mortar and
pestle for cloves, after a round in the coffee mill.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

The Cook > wrote in message
...
[snip]
> Even nicer to have several coffee mills so my cinnamon
> does not taste like cumin (unless I want it to.)

I'm glad to see I'm not the only one that has difficulty getting cumin
completely gone between uses in the coffee mill. (That stuff is tenatious in
its ability to remain behind!)

> I need to remember the mortar and pestle for cloves,
> after a round in the coffee mill.

Don't forget goggles (or eye protection of some form) if deciding to attempt
whole cloves using a mortar and pestle! Those damned things fire off with
better accuracy than the latest Pentagon SAMs!

The Ranger

On Sun, 22 Mar 2009 11:20:49 -0700, "The Ranger"
> wrote:

>The Cook > wrote in message
.. .
>[snip]
>> Even nicer to have several coffee mills so my cinnamon
>> does not taste like cumin (unless I want it to.)
>
>I'm glad to see I'm not the only one that has difficulty getting cumin
>completely gone between uses in the coffee mill. (That stuff is tenatious in
>its ability to remain behind!)
>
>> I need to remember the mortar and pestle for cloves,
>> after a round in the coffee mill.
>
>Don't forget goggles (or eye protection of some form) if deciding to attempt
>whole cloves using a mortar and pestle! Those damned things fire off with
>better accuracy than the latest Pentagon SAMs!
>
>The Ranger
>
I plan to use the m&p after the cloves have been put through the
coffee mill.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

The Cook wrote:
> On Sun, 22 Mar 2009 17:54:35 GMT, blake murphy
> > wrote:
>
>> On Sun, 22 Mar 2009 08:49:04 -0400, The Cook wrote:
>>
>>> On Sun, 22 Mar 2009 07:26:14 -0500, George Shirley
>>> > wrote:
>>>
>>>> Melba's Jammin' wrote:
>>>>> In article >,
>>>>> "Bob Terwilliger" > wrote:
>>>>>
>>>>>> Barb wrote:
>>>>>>> What's in your peppermill?
>>>>>> Well, my peppermill itself only contains peppercorns. But I've used my spice
>>>>>> grinder to grind pepper mixtures for one-times uses (say, to sprinkle on a
>>>>>> Bob
>>>>> Does your spice grinder look different than a typical peppermill, Bob?
>>>>> If not, can you refer me to a picture or link?
>>>>>
>>>> Mine looks just like a Cuisinart coffee grinder, as that's what it
>>>> really is. Works like a charm for grinding up spices into chunks,
>>>> powder, or whatever you need. Little bitty thang too. Cost about 20
>>>> bucks several years ago. Here's a link.
>>>>
>>>> http://www.cuisinart.com/catalog/category.php?cat_id=3
>>> I have 5 or 6 coffee grinders like that. I don't think I paid retail
>>> for any of them. They came from yard sales and thrift stores for
>>> $2.00 or less. I use them for grinding spices. I do have a couple of
>>> pepper mills, which hold peppercorns.
>>>
>>> Maybe I should try mixing some spices in the coffee mill. DH would
>>> have fits if I added something to the pepper mill of the table.
>> a coffee mill for spices is really a nice thing to have. add a mortar and
>> pestle, and you're handled.
>>
>> your pal,
>> blake
>
>
> Even nicer to have several coffee mills so my cinnamon does not taste
> like cumin (unless I want it to.) I need to remember the mortar and
> pestle for cloves, after a round in the coffee mill.

I wash mine out with soap and water, being careful not to get the water
into the electric motor part.

Melba's Jammin' > wrote:

> (Victor Sack) wrote:
>
> > You want to create a universal seasoning and make everything taste the
> > same?
>
> Is that what I said, Victor? Huh! The subject line asks a question and
> I gave some background to my question. I don't see that putting the
> same mixture on everything (I don't, by the way, put pepper on
> everything) would make it all taste the same.

Different dishes require different seasoning. Seasonings for lamb will
usually not go so well with fish and maybe not with pork, beef, chicken
or vegetables. If you put a mixture in your pepper mill, what are you
going to do if you need pepper only, or another mixture? You have
multiple mills? Then why not put each spice in a separate one and
season each dish individually? Or, better yet, use a spice grinder, as
pepper mills are not suitable for a lot of spices (especially if the
mechanism is metal and the spices in question tend to collect humidity).
Using a certain mixture for everything brings everything to the lowest
common denominator.

Bubba

Susan wrote:

>> a coffee mill for spices is really a nice thing to have. add a mortar
>> and pestle, and you're handled.
>>
>
> Even nicer to have several coffee mills so my cinnamon does not taste
> like cumin (unless I want it to.) I need to remember the mortar and
> pestle for cloves, after a round in the coffee mill.

The mortar and pestle combination is good for herbs, since the coffee
grinder doesn't do a very good job of grinding up herbs. If you've got a LOT
of herbs to grind, you can also use a meat grinder. A mini-chopper also
comes in handy, especially if you're making something like a Thai curry
paste.

Bob

Michael replied to George:

>> I think I got mine at Bed, Bath, and Beyond for around ten bucks
>> Michael. I wait to go there until I get a sales flyer and a ten to
>> fifteen percent off coupon and have gotten some good stuff cheap that
>> way.
>
> I bought a Calphalon wok at BB&B with their coupon. It was 50% off on
> clearance and I had one of those 20% off coupons. It retailed at $99, was
> marked down to $49.99 and I actually paid $39.99 for it. It's not what I
> would call the "ideal" wok but it suits me just fine. I took a pic of it.
> Take a look see: http://tinypic.com/view.php?pic=295ac0m&s=5

I got a large All-Clad roasting pan for $39.00 at BB&B. The box had been
opened and the roasting rack taken out, so it was marked down from $199.99.
I bought a roasting rack separately for $15.

Bob

On Mar 22, 12:19*pm, Melba's Jammin' >
wrote:
> In article >,
> (Victor Sack) wrote:
>
> > Melba's Jammin' > wrote:
>
> > > A few weeks ago on "The Splendid Table," Lynne Rosetto Kasper's and one
> > > of her guests were talking about including some spices along with the
> > > peppercorns to liven things up a bit. *They mentioned coriander and at
> > > least one other possibility. *Intrigued, I've been putting a little bit
> > > of coriander and a few allspice berries in my peppermill along with the
> > > peppercorns (Tellicherry, I think) and I like it a lot.
>
> > You want to create a universal seasoning and make everything taste the
> > same? *
> > Bubba
>
> Is that what I said, Victor? *Huh! *The subject line asks a question and
> I gave some background to my question. *I don't see that putting the
> same mixture on everything (I don't, by the way, put pepper on
> everything) would make it all taste the same. *

I agree, Barb. Peppercorn--Tellicherry plus whatever else--is such a
standard that in Western eating, it's halfway to salt. Heck, I can
enjoy eating peppercorns by themselves. The only other universal
spice is capsicum. There is a reason why black pepper and chile seem
overused. It is the same reason why the first movement of Beethoven 5
is so familiar. It's that good. I've got Beethoven on the brain.
The SLSO did Emperor today.
BTW, pepper on eggs is very different than pepper on potatoes or a
steak.
> --
> -Barb, Mother Superior,

--Bryan

In article >,
"Bob Terwilliger" > wrote:

> Michael replied to George:
>
> >> I think I got mine at Bed, Bath, and Beyond for around ten bucks
> >> Michael. I wait to go there until I get a sales flyer and a ten to
> >> fifteen percent off coupon and have gotten some good stuff cheap that
> >> way.
> >
> > I bought a Calphalon wok at BB&B with their coupon. It was 50% off on
> > clearance and I had one of those 20% off coupons. It retailed at $99, was
> > marked down to $49.99 and I actually paid $39.99 for it. It's not what I
> > would call the "ideal" wok but it suits me just fine. I took a pic of it.
> > Take a look see: http://tinypic.com/view.php?pic=295ac0m&s=5
>
> I got a large All-Clad roasting pan for $39.00 at BB&B. The box had been
> opened and the roasting rack taken out, so it was marked down from $199.99.
> I bought a roasting rack separately for $15.
>
> Bob

Cool! That was a lucky find. Well done!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.