| tert in seattle |
waynesgang@waynes.gang writes:
>On Tue 26 Jul 2005 12:38:44a, Monsur Fromage du Pollet wrote in
>rec.food.cooking:
>
>> Wayne Boatwright wrote on 26 Jul 2005 in rec.food.cooking
>>
>>> I have no idea how much it produces per minute. It does take a
>>> while to grind a pound or two, but I feel it's worth it. I don't
>>> know how much 1000g is.
>>>
>>>
>>
>> 2.2 lbs it is 1 kilogram
>> Poppy Seeds are hard to do...takes a special mill because of their
>> small size. A regular grain mill won't do the job...Neither will a
>> coffee grinder or food processor.
>> Better flavour is achieved when they're only crushed not actually
>> ground. There all my knowledge of poppyseeds.
>>
>
>True, Alan. The manual mill in the first picture is just like mine and it
>does a perfect job of it. I'm very skeptical of the electric mill in the
>second picture.
>
>I remember back in the 50s and 60s, most of the supermarkets in the
>Cleveland, OH area had large electric poppyseed mills. Poppyseed was
>relatively inexpensive in those days and with the large populations of
>Hungarian, Polish, Slovak, etc., there was a huge demand for fresh ground
>poppyseed.
Thanks Wayne. Sorry about getting all metric on you -- I saw somewhere,
not sure where now, that someone said it takes 1 minute to grind 50 g
(1-3/4 oz.) of poppyseeds with this thing. So for my 1000g at that
rate it would take half an hour. I know there are worse things to be
doing for 30 minutes straight such as watching Oprah but it seems like I
should be using another device if that is the case. Or I could connect
it to a motor.
fyi check this out:
http://www.google.com/search?hl=en&...G=Google+Search
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| notbob |
On 2005-07-26, Monsur Fromage du Pollet <invalid@invalid.null> wrote:
> small size. A regular grain mill won't do the job...Neither will a
> coffee grinder or food processor.
Depends on the coffee grinder. A Turkish coffee grinder will grind
right down to the consistency of flour.
nb
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| Wayne Boatwright |
On Tue 26 Jul 2005 11:01:04a, tert in seattle wrote in rec.food.cooking:
> waynesgang@waynes.gang writes:
>>On Tue 26 Jul 2005 12:38:44a, Monsur Fromage du Pollet wrote in
>>rec.food.cooking:
>>
>>> Wayne Boatwright wrote on 26 Jul 2005 in rec.food.cooking
>>>
>>>> I have no idea how much it produces per minute. It does take a
>>>> while to grind a pound or two, but I feel it's worth it. I don't
>>>> know how much 1000g is.
>>>>
>>>>
>>>
>>> 2.2 lbs it is 1 kilogram
>>> Poppy Seeds are hard to do...takes a special mill because of their
>>> small size. A regular grain mill won't do the job...Neither will a
>>> coffee grinder or food processor.
>>> Better flavour is achieved when they're only crushed not actually
>>> ground. There all my knowledge of poppyseeds.
>>>
>>
>>True, Alan. The manual mill in the first picture is just like mine and
>>it does a perfect job of it. I'm very skeptical of the electric mill in
>>the second picture.
>>
>>I remember back in the 50s and 60s, most of the supermarkets in the
>>Cleveland, OH area had large electric poppyseed mills. Poppyseed was
>>relatively inexpensive in those days and with the large populations of
>>Hungarian, Polish, Slovak, etc., there was a huge demand for fresh
>>ground poppyseed.
>
>
> Thanks Wayne. Sorry about getting all metric on you -- I saw somewhere,
> not sure where now, that someone said it takes 1 minute to grind 50 g
> (1-3/4 oz.) of poppyseeds with this thing. So for my 1000g at that
> rate it would take half an hour. I know there are worse things to be
> doing for 30 minutes straight such as watching Oprah but it seems like I
> should be using another device if that is the case. Or I could connect
> it to a motor.
>
> fyi check this out:
>
> http://www.google.com/search?hl=en&...G=Google+Search
Those are great conversion charts! thank you.
As a matter of curiosity, here is a motorized commercial poppyseed
grinder, the sort that I used to see in stores.
http://www.mahlkonig.com/index.html...nes/op-em43.htm
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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| maxine in ri |
On 26 Jul 2005 09:52:07 +0200, Wayne Boatwright
<waynesgang@waynes.gang> connected the dots and wrote:
~On Tue 26 Jul 2005 12:38:44a, Monsur Fromage du Pollet wrote in
~rec.food.cooking:
~
~> Wayne Boatwright wrote on 26 Jul 2005 in rec.food.cooking
~>
~>> I have no idea how much it produces per minute. It does take a
~>> while to grind a pound or two, but I feel it's worth it. I don't
~>> know how much 1000g is.
~>>
~>>
~>
~> 2.2 lbs it is 1 kilogram
~> Poppy Seeds are hard to do...takes a special mill because of their
~> small size. A regular grain mill won't do the job...Neither will a
~> coffee grinder or food processor.
~> Better flavour is achieved when they're only crushed not actually
~> ground. There all my knowledge of poppyseeds.
~>
~
~True, Alan. The manual mill in the first picture is just like mine
and it
~does a perfect job of it. I'm very skeptical of the electric mill in
the
~second picture.
Will the poppyseed grinder also grind herbs and spices? Things like
cinnamon sticks, allspice, or star anise?
Are the innards similar to a meat grinder, with a spiral screw or does
it use some other mechanism for crushing the seeds?
So many recipes call for crushing the seeds, and I've been told "it
makes no difference whole or ground", but would I be here if I wasn't
curious? <g>
TIA
maxine in ri
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| tert in seattle |
waynesgang@waynes.gang writes:
>On Tue 26 Jul 2005 11:01:04a, tert in seattle wrote in rec.food.cooking:
>> Thanks Wayne. Sorry about getting all metric on you -- I saw somewhere,
>> not sure where now, that someone said it takes 1 minute to grind 50 g
>> (1-3/4 oz.) of poppyseeds with this thing. So for my 1000g at that
>> rate it would take half an hour. I know there are worse things to be
>> doing for 30 minutes straight such as watching Oprah but it seems like I
>> should be using another device if that is the case. Or I could connect
>> it to a motor.
>>
>> fyi check this out:
>>
>> http://www.google.com/search?hl=en&...G=Google+Search
>
>Those are great conversion charts! thank you.
>
>As a matter of curiosity, here is a motorized commercial poppyseed
>grinder, the sort that I used to see in stores.
>
>http://www.mahlkonig.com/index.html...nes/op-em43.htm
3.5 lbs / min !
that's perfect ... if I can afford it
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| Wayne Boatwright |
On Tue 26 Jul 2005 01:34:23p, maxine in ri wrote in rec.food.cooking:
> On 26 Jul 2005 09:52:07 +0200, Wayne Boatwright
> <waynesgang@waynes.gang> connected the dots and wrote:
>
> ~On Tue 26 Jul 2005 12:38:44a, Monsur Fromage du Pollet wrote in
> ~rec.food.cooking:
> ~
> ~> Wayne Boatwright wrote on 26 Jul 2005 in rec.food.cooking
> ~>
> ~>> I have no idea how much it produces per minute. It does take a
> ~>> while to grind a pound or two, but I feel it's worth it. I don't
> ~>> know how much 1000g is.
> ~>>
> ~>>
> ~>
> ~> 2.2 lbs it is 1 kilogram
> ~> Poppy Seeds are hard to do...takes a special mill because of their
> ~> small size. A regular grain mill won't do the job...Neither will a
> ~> coffee grinder or food processor.
> ~> Better flavour is achieved when they're only crushed not actually
> ~> ground. There all my knowledge of poppyseeds.
> ~>
> ~
> ~True, Alan. The manual mill in the first picture is just like mine
> and it
> ~does a perfect job of it. I'm very skeptical of the electric mill in
> the
> ~second picture.
>
> Will the poppyseed grinder also grind herbs and spices? Things like
> cinnamon sticks, allspice, or star anise?
It might be possible to grind some other things in it, but they would need
to be very tiny. Think about the size of poppy seeds. The spiral screw is
somewhat conical in shape and has a rather flat surface instead of the deep
spiral you might expect in a meat grinder. The flatness could only
accomodate something. The items you mention would definitely not go
through the mill.
From a supplier: "This small, efficient hand-operated mill is ideal for
poppy seeds, linseeds, flax, sesame seeds and any small dry or oily
grains."
If you look at the photo, you'll notice that unlike a meat grinder, it does
not have a plate with holes. The edges of the exit opening and that of the
"screw" are ridged and the seeds are abraded and crushed as they exit.
http://www.natural-living.com/me560.php
> Are the innards similar to a meat grinder, with a spiral screw or does
> it use some other mechanism for crushing the seeds?
See above.
> So many recipes call for crushing the seeds, and I've been told "it
> makes no difference whole or ground", but would I be here if I wasn't
> curious? <g>
Personally, Maxine, I find a huge difference between whole and ground poppy
seed in most of the recipes I use. The texture of ground poppyseed is very
"un-seed" like. It's more like a fluffy coarse flour. I use the ground
seed in fillings for poppyseed rolls and other pastries. The ground seed
is usually mixed with milk and sugar, and cooked to form a sort of paste.
If you haven't seen it, you can get a pretty good representation from Solo
brand poppyseed filling. It comes in a small can.
Whole poppyseed I usually use as a garnish or for sprinkling on certain
breads before baking.
HTH
> TIA
> maxine in ri
>
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
---
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| Jaime |
On 27 Jul 2005 04:12:42 +0200, Wayne Boatwright
<waynesgang@waynes.gang> wrote:
>Whole poppyseed I usually use as a garnish or for sprinkling on certain
>breads before baking.
Just do not take a drug test after eating. You'll be tested positive
for opiates.
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| Wayne Boatwright |
On Tue 26 Jul 2005 09:38:18p, Jaime wrote in rec.food.cooking:
> On 27 Jul 2005 04:12:42 +0200, Wayne Boatwright
> <waynesgang@waynes.gang> wrote:
>
>
>
>>Whole poppyseed I usually use as a garnish or for sprinkling on certain
>>breads before baking.
>
> Just do not take a drug test after eating. You'll be tested positive
> for opiates.
>
>
It's already happened. About 5 years ago, during the week between
Christmas and New Years, I took a drug test following a job interview and
tested positive. Trying to figure out why, I realized I had eaten a
significant amount of poppyseed roll that I always make at the holidays.
Each roll contains almost a pound of ground poppyseed!
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
---
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| notbob |
On 2005-07-27, Wayne Boatwright <waynesgang@waynes.gang> wrote:
> It's already happened. About 5 years ago, during the week between
> Christmas and New Years, I took a drug test following a job interview and
> tested positive.
Did you fight to have the results removed from your record?
nb
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| sf |
On 27 Jul 2005 04:12:42 +0200, Wayne Boatwright wrote:
> Personally, Maxine, I find a huge difference between whole and ground poppy
> seed in most of the recipes I use. The texture of ground poppyseed is very
> "un-seed" like. It's more like a fluffy coarse flour. I use the ground
> seed in fillings for poppyseed rolls and other pastries. The ground seed
> is usually mixed with milk and sugar, and cooked to form a sort of paste.
> If you haven't seen it, you can get a pretty good representation from Solo
> brand poppyseed filling. It comes in a small can.
>
> Whole poppyseed I usually use as a garnish or for sprinkling on certain
> breads before baking.
>
> HTH
It certainly does... but how much baking with ground poppy seeds do
you do? Any time I want ground, the can does it for me!
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| Monsur Fromage du Pollet |
sf wrote on 27 Jul 2005 in rec.food.cooking
> On Tue, 26 Jul 2005 20:40:33 +0000 (UTC), tert in seattle wrote:
>
> > >http://www.mahlkonig.com/index.html...nes/op-em43.htm
> >
> >
> > 3.5 lbs / min !
>
> Why would a home user want that amount???
You got me? Hell about 1 oz of poppy seeds makes me good for a year.
Pre grinding them as far as I know would only waste them
--
It's not a question of where he grips it!
It's a simple question of weight ratios!
A five ounce bird could not carry a one pound coconut.
Are you suggesting coconuts migrate?
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| Wayne Boatwright |
On Tue 26 Jul 2005 10:57:59p, notbob wrote in rec.food.cooking:
> On 2005-07-27, Wayne Boatwright <waynesgang@waynes.gang> wrote:
>
>> It's already happened. About 5 years ago, during the week between
>> Christmas and New Years, I took a drug test following a job interview and
>> tested positive.
>
> Did you fight to have the results removed from your record?
>
> nb
>
Yes, it was taken care of. I provided proof of source and retested a week
later.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
---
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Virus Database (VPS): 0530-1, 07/26/2005
Tested on: 7/27/2005 4:59:47 AM
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| Wayne Boatwright |
On Wed 27 Jul 2005 03:49:09a, Monsur Fromage du Pollet wrote in
rec.food.cooking:
> sf wrote on 27 Jul 2005 in rec.food.cooking
>
>> On Tue, 26 Jul 2005 20:40:33 +0000 (UTC), tert in seattle wrote:
>>
>> > >http://www.mahlkonig.com/index.html...nes/op-em43.htm
>> >
>> >
>> > 3.5 lbs / min !
>>
>> Why would a home user want that amount???
>
> You got me? Hell about 1 oz of poppy seeds makes me good for a year.
> Pre grinding them as far as I know would only waste them
>
Depends on what you're baking/cooking. I make traditinal Slovak poppyseed
rolls twice a year. I use 2 pounds at a crack when I bake these.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
---
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Virus Database (VPS): 0530-1, 07/26/2005
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| Wayne Boatwright |
On Tue 26 Jul 2005 11:17:55p, sf wrote in rec.food.cooking:
> On 27 Jul 2005 04:12:42 +0200, Wayne Boatwright wrote:
>
>> Personally, Maxine, I find a huge difference between whole and ground
>> poppy seed in most of the recipes I use. The texture of ground
>> poppyseed is very "un-seed" like. It's more like a fluffy coarse
>> flour. I use the ground seed in fillings for poppyseed rolls and
>> other pastries. The ground seed is usually mixed with milk and sugar,
>> and cooked to form a sort of paste. If you haven't seen it, you can
>> get a pretty good representation from Solo brand poppyseed filling.
>> It comes in a small can.
>>
>> Whole poppyseed I usually use as a garnish or for sprinkling on
>> certain breads before baking.
>>
>> HTH
>
> It certainly does... but how much baking with ground poppy seeds do
> you do? Any time I want ground, the can does it for me!
Twice a year, but I use 2 pounds at a time. I can't use the canned for the
types of fillings I make.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
---
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Virus Database (VPS): 0530-1, 07/26/2005
Tested on: 7/27/2005 5:03:41 AM
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| Jaime |
On 27 Jul 2005 14:04:30 +0200, Wayne Boatwright
<waynesgang@waynes.gang> wrote:
>On Tue 26 Jul 2005 10:57:59p, notbob wrote in rec.food.cooking:
>
>> On 2005-07-27, Wayne Boatwright <waynesgang@waynes.gang> wrote:
>>
>>> It's already happened. About 5 years ago, during the week between
>>> Christmas and New Years, I took a drug test following a job interview and
>>> tested positive.
>>
>> Did you fight to have the results removed from your record?
>>
>> nb
>>
>
>Yes, it was taken care of. I provided proof of source and retested a week
>later.
I'm glad things worked out for you. I was gonna ask it myself this
morning but someone else beat me to it.
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| MOMPEAGRAM |
"Monsur Fromage du Pollet" <invalid@invalid.null> wrote in message
news:Xns96A03B5C31087hahabogus@205.200.16.73...
> sf wrote on 27 Jul 2005 in rec.food.cooking
>
>> On Tue, 26 Jul 2005 20:40:33 +0000 (UTC), tert in seattle wrote:
>>
>> > >http://www.mahlkonig.com/index.html...nes/op-em43.htm
>> >
>> >
>> > 3.5 lbs / min !
>>
>> Why would a home user want that amount???
>
> You got me? Hell about 1 oz of poppy seeds makes me good for a year.
> Pre grinding them as far as I know would only waste them
Some recipes call for "ground" poppy seeds. That releases their flavour
which isn't too apparent when whole.
But you'd probably be a bakery to need that amount.
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| sf |
On Wed, 27 Jul 2005 06:35:45 +0000 (UTC), tert in seattle wrote:
> sfpipeline@gEEmail.com writes:
> >On Tue, 26 Jul 2005 20:40:33 +0000 (UTC), tert in seattle wrote:
> >
> >> >http://www.mahlkonig.com/index.html...nes/op-em43.htm
> >>
> >>
> >> 3.5 lbs / min !
> >
> >Why would a home user want that amount???
>
> watch your ASSumptions, "sf"
I didn't assume anything, I was asking and I still don't know.
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| sf |
On 27 Jul 2005 14:06:22 +0200, Wayne Boatwright wrote:
> On Wed 27 Jul 2005 03:49:09a, Monsur Fromage du Pollet wrote in
> rec.food.cooking:
>
> > sf wrote on 27 Jul 2005 in rec.food.cooking
> >
> >> On Tue, 26 Jul 2005 20:40:33 +0000 (UTC), tert in seattle wrote:
> >>
> >> > >http://www.mahlkonig.com/index.html...nes/op-em43.htm
> >> >
> >> >
> >> > 3.5 lbs / min !
> >>
> >> Why would a home user want that amount???
> >
> > You got me? Hell about 1 oz of poppy seeds makes me good for a year.
> > Pre grinding them as far as I know would only waste them
> >
>
> Depends on what you're baking/cooking. I make traditinal Slovak poppyseed
> rolls twice a year. I use 2 pounds at a crack when I bake these.
Holy cow! No wonder you don't make them any more often.
:)
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| Wayne Boatwright |
On Wed 27 Jul 2005 10:57:57a, sf wrote in rec.food.cooking:
> On 27 Jul 2005 14:06:22 +0200, Wayne Boatwright wrote:
>
>> On Wed 27 Jul 2005 03:49:09a, Monsur Fromage du Pollet wrote in
>> rec.food.cooking:
>>
>> > sf wrote on 27 Jul 2005 in rec.food.cooking
>> >
>> >> On Tue, 26 Jul 2005 20:40:33 +0000 (UTC), tert in seattle wrote:
>> >>
>> >> > >http://www.mahlkonig.com/index.html...nes/op-em43.htm
>> >> >
>> >> >
>> >> > 3.5 lbs / min !
>> >>
>> >> Why would a home user want that amount???
>> >
>> > You got me? Hell about 1 oz of poppy seeds makes me good for a year.
>> > Pre grinding them as far as I know would only waste them
>> >
>>
>> Depends on what you're baking/cooking. I make traditinal Slovak
>> poppyseed rolls twice a year. I use 2 pounds at a crack when I bake
>> these.
>
> Holy cow! No wonder you don't make them any more often.
>
>:)
>
I used to able to buy them better than I could make them. The old Slovak
women at the churches used to bake and sell them. Now that it's no longer
a source for me, I bake my own and have to say that I've gotten as good at
it as they were. Still, it's time consuming.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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| Wayne Boatwright |
On Wed 27 Jul 2005 09:55:19a, MOMPEAGRAM wrote in rec.food.cooking:
>
> "Monsur Fromage du Pollet" <invalid@invalid.null> wrote in message
> news:Xns96A03B5C31087hahabogus@205.200.16.73...
>> sf wrote on 27 Jul 2005 in rec.food.cooking
>>
>>> On Tue, 26 Jul 2005 20:40:33 +0000 (UTC), tert in seattle wrote:
>>>
>>> > >http://www.mahlkonig.com/index.html...nes/op-em43.htm
>>> >
>>> >
>>> > 3.5 lbs / min !
>>>
>>> Why would a home user want that amount???
>>
>> You got me? Hell about 1 oz of poppy seeds makes me good for a year.
>> Pre grinding them as far as I know would only waste them
>
> Some recipes call for "ground" poppy seeds. That releases their flavour
> which isn't too apparent when whole.
>
> But you'd probably be a bakery to need that amount.
Not necessarily. I put nearly a pound in each poppyseed roll that I make.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
|
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| sf |
On Wed, 27 Jul 2005 18:10:03 +0000 (UTC), tert in seattle wrote:
> sfpipeline@gEEmail.com writes:
> >On Wed, 27 Jul 2005 06:35:45 +0000 (UTC), tert in seattle wrote:
> >
> >> sfpipeline@gEEmail.com writes:
> >> >On Tue, 26 Jul 2005 20:40:33 +0000 (UTC), tert in seattle wrote:
> >> >
> >> >> >http://www.mahlkonig.com/index.html...nes/op-em43.htm
> >> >>
> >> >>
> >> >> 3.5 lbs / min !
> >> >
> >> >Why would a home user want that amount???
> >>
> >> watch your ASSumptions, "sf"
> >
> >I didn't assume anything,
>
> yes, you did
>
>
What? This isn't a commercial baking group.
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| tert in seattle |
sfpipeline@gEEmail.com writes:
>On Wed, 27 Jul 2005 18:10:03 +0000 (UTC), tert in seattle wrote:
>
>> sfpipeline@gEEmail.com writes:
>> >On Wed, 27 Jul 2005 06:35:45 +0000 (UTC), tert in seattle wrote:
>> >
>> >> sfpipeline@gEEmail.com writes:
>> >> >On Tue, 26 Jul 2005 20:40:33 +0000 (UTC), tert in seattle wrote:
>> >> >
>> >> >> >http://www.mahlkonig.com/index.html...nes/op-em43.htm
>> >> >>
>> >> >>
>> >> >> 3.5 lbs / min !
>> >> >
>> >> >Why would a home user want that amount???
>> >>
>> >> watch your ASSumptions, "sf"
>> >
>> >I didn't assume anything,
>>
>> yes, you did
>>
>>
>What? This isn't a commercial baking group.
but... it's not rec.food.equipment either - I guess that means you're
in trouble now too
tell you what - let's just keep this between the two of us and maybe
no one will find out
anyhow the thing costs $1995 so I think I'll pass
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| Wayne Boatwright |
On Wed 27 Jul 2005 12:11:25p, sf wrote in rec.food.cooking:
> On Wed, 27 Jul 2005 18:10:03 +0000 (UTC), tert in seattle wrote:
>
>> sfpipeline@gEEmail.com writes:
>> >On Wed, 27 Jul 2005 06:35:45 +0000 (UTC), tert in seattle wrote:
>> >
>> >> sfpipeline@gEEmail.com writes:
>> >> >On Tue, 26 Jul 2005 20:40:33 +0000 (UTC), tert in seattle wrote:
>> >> >
>> >> >> >http://www.mahlkonig.com/index.html...nes/op-em43.htm
>> >> >>
>> >> >>
>> >> >> 3.5 lbs / min !
>> >> >
>> >> >Why would a home user want that amount???
>> >>
>> >> watch your ASSumptions, "sf"
>> >
>> >I didn't assume anything,
>>
>> yes, you did
>>
>>
> What? This isn't a commercial baking group.
>
Only if you'll do the commercial!
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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| Wayne Boatwright |
On Wed 27 Jul 2005 01:29:55p, tert in seattle wrote in rec.food.cooking:
> sfpipeline@gEEmail.com writes:
>>On Wed, 27 Jul 2005 18:10:03 +0000 (UTC), tert in seattle wrote:
>>
>>> sfpipeline@gEEmail.com writes:
>>> >On Wed, 27 Jul 2005 06:35:45 +0000 (UTC), tert in seattle wrote:
>>> >
>>> >> sfpipeline@gEEmail.com writes:
>>> >> >On Tue, 26 Jul 2005 20:40:33 +0000 (UTC), tert in seattle wrote:
>>> >> >
>>> >> >> >http://www.mahlkonig.com/index.html...nes/op-em43.htm
>>> >> >>
>>> >> >>
>>> >> >> 3.5 lbs / min !
>>> >> >
>>> >> >Why would a home user want that amount???
>>> >>
>>> >> watch your ASSumptions, "sf"
>>> >
>>> >I didn't assume anything,
>>>
>>> yes, you did
>>>
>>>
>>What? This isn't a commercial baking group.
>
> but... it's not rec.food.equipment either - I guess that means you're
> in trouble now too
>
> tell you what - let's just keep this between the two of us and maybe
> no one will find out
>
> anyhow the thing costs $1995 so I think I'll pass
Ah, cheap at twice the price. You should buy two; one as a backup!
We could all send you our poppyseed for griding. :-)
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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| MOMPEAGRAM |
"Wayne Boatwright" <waynesgang@waynes.gang> wrote in message
news:Xns96A07652A4486waynesgang@217.22.228.19...
> On Wed 27 Jul 2005 10:57:57a, sf wrote in rec.food.cooking:
>
>> On 27 Jul 2005 14:06:22 +0200, Wayne Boatwright wrote:
>>
>>> On Wed 27 Jul 2005 03:49:09a, Monsur Fromage du Pollet wrote in
>>> rec.food.cooking:
>>>
>>> > sf wrote on 27 Jul 2005 in rec.food.cooking
>>> >
>>> >> On Tue, 26 Jul 2005 20:40:33 +0000 (UTC), tert in seattle wrote:
>>> >>
>>> >> > >http://www.mahlkonig.com/index.html...nes/op-em43.htm
>>> >> >
>>> >> >
>>> >> > 3.5 lbs / min !
>>> >>
>>> >> Why would a home user want that amount???
>>> >
>>> > You got me? Hell about 1 oz of poppy seeds makes me good for a year.
>>> > Pre grinding them as far as I know would only waste them
>>> >
>>>
>>> Depends on what you're baking/cooking. I make traditinal Slovak
>>> poppyseed rolls twice a year. I use 2 pounds at a crack when I bake
>>> these.
>>
>> Holy cow! No wonder you don't make them any more often.
>>
>>:)
>>
>
> I used to able to buy them better than I could make them. The old Slovak
> women at the churches used to bake and sell them. Now that it's no longer
> a source for me, I bake my own and have to say that I've gotten as good at
> it as they were. Still, it's time consuming.
>
> --
> Wayne Boatwright *¿*
>
Would you post the recipes, please?
MoM
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| tert in seattle |
waynesgang@waynes.gang writes:
>On Wed 27 Jul 2005 01:29:55p, tert in seattle wrote in rec.food.cooking:
>> anyhow the thing costs $1995 so I think I'll pass
>
>Ah, cheap at twice the price. You should buy two; one as a backup!
>
>We could all send you our poppyseed for griding. :-)
If I ever buy such a thing, I will gladly grind anyone's poppyseed as
long as they pay for postage. Until then it looks like I'll be hand
cranking.
did you see Mahlkoenig has R2D2 for sale?
http://www.mahlkoenig.com/machines/gifs/vta6s.jpg
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| Wayne Boatwright |
On Wed 27 Jul 2005 04:37:51p, MOMPEAGRAM wrote in rec.food.cooking:
>
> "Wayne Boatwright" <waynesgang@waynes.gang> wrote in message
> news:Xns96A07652A4486waynesgang@217.22.228.19...
>> On Wed 27 Jul 2005 10:57:57a, sf wrote in rec.food.cooking:
>>
>>> On 27 Jul 2005 14:06:22 +0200, Wayne Boatwright wrote:
>>>
>>>> On Wed 27 Jul 2005 03:49:09a, Monsur Fromage du Pollet wrote in
>>>> rec.food.cooking:
>>>>
>>>> > sf wrote on 27 Jul 2005 in rec.food.cooking
>>>> >
>>>> >> On Tue, 26 Jul 2005 20:40:33 +0000 (UTC), tert in seattle wrote:
>>>> >>
>>>> >> > >http://www.mahlkonig.com/index.html...nes/op-em43.htm
>>>> >> >
>>>> >> >
>>>> >> > 3.5 lbs / min !
>>>> >>
>>>> >> Why would a home user want that amount???
>>>> >
>>>> > You got me? Hell about 1 oz of poppy seeds makes me good for a
>>>> > year. Pre grinding them as far as I know would only waste them
>>>> >
>>>>
>>>> Depends on what you're baking/cooking. I make traditinal Slovak
>>>> poppyseed rolls twice a year. I use 2 pounds at a crack when I bake
>>>> these.
>>>
>>> Holy cow! No wonder you don't make them any more often.
>>>
>>>:)
>>>
>>
>> I used to able to buy them better than I could make them. The old
>> Slovak women at the churches used to bake and sell them. Now that it's
>> no longer a source for me, I bake my own and have to say that I've
>> gotten as good at it as they were. Still, it's time consuming.
>>
>> --
>> Wayne Boatwright *¿*
>>
> Would you post the recipes, please?
>
> MoM
I'll be happy to. I have to type it up first, as I've never put in on the
PC. Hopefully I'll post it later tonight.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
---
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| sf |
On Wed, 27 Jul 2005 20:29:55 +0000 (UTC), tert in seattle wrote:
> sfpipeline@gEEmail.com writes:
> >What? This isn't a commercial baking group.
>
> but... it's not rec.food.equipment either - I guess that means you're
> in trouble now too
>
That makes me twice as right and you twice the twerp.
> tell you what - let's just keep this between the two of us and maybe
> no one will find out
>
> anyhow the thing costs $1995 so I think I'll pass
>
Poor little you.
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| sf |
On 27 Jul 2005 20:45:26 +0200, Wayne Boatwright wrote:
> On Wed 27 Jul 2005 09:55:19a, MOMPEAGRAM wrote in rec.food.cooking:
>
> >
> > But you'd probably be a bakery to need that amount.
>
> Not necessarily. I put nearly a pound in each poppyseed roll that I make.
ONE roll? That's one honkin' roll!
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| Wayne Boatwright |
On Thu 28 Jul 2005 10:33:34a, sf wrote in rec.food.cooking:
> On 27 Jul 2005 20:45:26 +0200, Wayne Boatwright wrote:
>
>> On Wed 27 Jul 2005 09:55:19a, MOMPEAGRAM wrote in rec.food.cooking:
>>
>> >
>> > But you'd probably be a bakery to need that amount.
>>
>> Not necessarily. I put nearly a pound in each poppyseed roll that I
>> make.
>
> ONE roll? That's one honkin' roll!
>
Similar to this, but thinner dough layer, thicker filling layer.
http://www.christmasarchives.com/im...ppyseedroll.jpg
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
---
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| sf |
On 28 Jul 2005 20:00:35 +0200, Wayne Boatwright wrote:
> On Thu 28 Jul 2005 10:33:34a, sf wrote in rec.food.cooking:
> >
> > ONE roll? That's one honkin' roll!
> >
>
> Similar to this, but thinner dough layer, thicker filling layer.
>
> http://www.christmasarchives.com/im...ppyseedroll.jpg
ahhhha. Now I get it!
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| Wayne Boatwright |
On Tue 26 Jul 2005 12:38:44a, Monsur Fromage du Pollet wrote in
rec.food.cooking:
> Wayne Boatwright wrote on 26 Jul 2005 in rec.food.cooking
>
>> I have no idea how much it produces per minute. It does take a
>> while to grind a pound or two, but I feel it's worth it. I don't
>> know how much 1000g is.
>>
>>
>
> 2.2 lbs it is 1 kilogram
> Poppy Seeds are hard to do...takes a special mill because of their
> small size. A regular grain mill won't do the job...Neither will a
> coffee grinder or food processor.
> Better flavour is achieved when they're only crushed not actually
> ground. There all my knowledge of poppyseeds.
>
True, Alan. The manual mill in the first picture is just like mine and it
does a perfect job of it. I'm very skeptical of the electric mill in the
second picture.
I remember back in the 50s and 60s, most of the supermarkets in the
Cleveland, OH area had large electric poppyseed mills. Poppyseed was
relatively inexpensive in those days and with the large populations of
Hungarian, Polish, Slovak, etc., there was a huge demand for fresh ground
poppyseed.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
---
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| sf |
On Thu, 28 Jul 2005 15:05:02 -0700, sf wrote:
> On 28 Jul 2005 20:00:35 +0200, Wayne Boatwright wrote:
>
> > On Thu 28 Jul 2005 10:33:34a, sf wrote in rec.food.cooking:
> > >
> > > ONE roll? That's one honkin' roll!
> > >
> >
> > Similar to this, but thinner dough layer, thicker filling layer.
> >
> > http://www.christmasarchives.com/im...ppyseedroll.jpg
>
> ahhhha. Now I get it!
With all the talk about poppy seeds in rolls, I bought something
similar to yours at the Russian bakery yesterday and ate it for
breakfast this morning.
:)
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| Wayne Boatwright |
On Sat 30 Jul 2005 09:52:08a, sf wrote in rec.food.cooking:
> On Thu, 28 Jul 2005 15:05:02 -0700, sf wrote:
>
>> On 28 Jul 2005 20:00:35 +0200, Wayne Boatwright wrote:
>>
>> > On Thu 28 Jul 2005 10:33:34a, sf wrote in rec.food.cooking:
>> > >
>> > > ONE roll? That's one honkin' roll!
>> > >
>> >
>> > Similar to this, but thinner dough layer, thicker filling layer.
>> >
>> > http://www.christmasarchives.com/im...ppyseedroll.jpg
>>
>> ahhhha. Now I get it!
>
>
> With all the talk about poppy seeds in rolls, I bought something
> similar to yours at the Russian bakery yesterday and ate it for
> breakfast this morning.
>
>:)
>
I take it you liked it. Wish I could find some in a bakery here.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
---
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| MOMPEAGRAM |
"Wayne Boatwright" <waynesgang@waynes.gang> wrote in message
news:Xns96A36E38DB5DEwaynesgang@217.22.228.19...
> On Sat 30 Jul 2005 09:52:08a, sf wrote in rec.food.cooking:
>
>> On Thu, 28 Jul 2005 15:05:02 -0700, sf wrote:
>>
>>> On 28 Jul 2005 20:00:35 +0200, Wayne Boatwright wrote:
>>>
>>> > On Thu 28 Jul 2005 10:33:34a, sf wrote in rec.food.cooking:
>>> > >
>>> > > ONE roll? That's one honkin' roll!
>>> > >
>>> >
>>> > Similar to this, but thinner dough layer, thicker filling layer.
>>> >
>>> > http://www.christmasarchives.com/im...ppyseedroll.jpg
>>>
>>> ahhhha. Now I get it!
>>
>>
>> With all the talk about poppy seeds in rolls, I bought something
>> similar to yours at the Russian bakery yesterday and ate it for
>> breakfast this morning.
>>
>>:)
>>
>
> I take it you liked it. Wish I could find some in a bakery here.
>
The picture is so good, I added it to the recipe you sent for reference.
Thanks!
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