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rwilley
6
Jun 25, 2018
All potatoes are not created equal.
What type do you have?
Cloaca
1906
Jun 25, 2018
rwilleyI'm aware that some varieties of potatoes are supposed to be better for this, that, or the other, but I chose to ignore such considerations and treat all potatoes equally. I consider this stuff on the same league as exhortations to use kosher salt or freshly ground black pepper or hand-torn lettuce. Food channel personalities need something to say while cooking, but in real life it doesn't matter.
rwilley
6
Jun 25, 2018
CloacaI beg to differ
Starch content and moisture content have very noticably impacts on how successful different preparations are. And, while you don't need to grind your spices fresh every day there is a very noticable drop off in quality once they have been sitting around for a while.
Its not just the "Food channel" that advocates grinding your spices fresh, its also the Indian subcontinent.
Cloaca
1906
Jun 25, 2018
rwilleyI once tried to buy one of those high torque wet-dry Indian spice grinders, but the only North America's distributor for the main brand was in Canada, and they had just gone belly up. Now I use an inexpensive coffee grinder, but only for, cumin from seeds and Sichuan pepper.
rwilley
6
Jun 25, 2018
CloacaThe Indian wet grinders really aren't intended for spices per see (not unless you're doing kilos at a time). Where they really excell is making rice./bean batters for dosa, idli, and the like. They also work really well for hmmus, various types of nut butter, (Mexican) mole, and Thai stle curry pastes. I know that some people use them for processing chocolate as well.
I also use a coffee grinder for spices, but I got through enough of them that it was worthwhile to get a burr style grinder rather than one with the spinning blades of death.
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