On 26 Jul 2005 09:52:07 +0200, Wayne Boatwright
> 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