On Wed 27 Jul 2005 04:37:51p, MOMPEAGRAM wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> 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?...es/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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