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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