Re: Grain/peanut buter mills

[Guest guest]

Parashis wrote:

>

> Question: Sally Fallon says when grinding grains, it should be with a

> stone attachment.

>

Did she say why?

--s

[Guest guest]

The Vita Mix generates quite a bit of heat - more than 115-degrees - which

makes it a poor grain-mill choice. I have one and one of these days, I'm

going to get around to Ebaying it. Personally, I don't think there are any

units that can multi-task the way you desire - making peanut butter AND

grinding grains. At least, that's been my experience through the

years.....

For grains/seeds, I have a Mill-Rite, http://www.retsel.com/?page=millrite,

which has a stone. It's American-made - a " slow " mill which takes forever

to grind one cup of flour (a good thing) but is pricey. It allows various

grinds from fine pastry flour all the way up to a large grind for corn. It

can grind a variety of grains/seeds with a stone AND a burr wheel which can

be interchanged. It lasts for generations. It's big, ugly, no pretty

cabinet, and I adore it after having suffered through other grain mills

through the years.

Now that I'm typing, I think the answer lies in how often you'll be grinding

grains/seeds. If seldom, then you could use a Champion Juicer which has a

grain attachment. I have one, and adore it for juicing, nut butters and ice

cream (make banana ice cream directly from a frozen banana without dairy,

sugar, etc.):

http://www.americanchronicle.com/articles/viewArticle.asp?articleID=27707

It uses blades for wheat/grain grinding so I never even bought the

attachment because I there's no stone involved in the grinding:

http://www.juicersforless.com/product_info.php/cPath/21/products_id/1786

Sue Gregg has a great review of mills:

http://www.suegregg.com/resources/grainmillreviews.htm

HTH!

Sharon

On 6/4/07, Parashis <artpages@...> wrote:

>

> I'm still investigating mills for grains and peanut butter. I will

> never get another shot at having one so it's really important to get

> the right one. People seem to like the Vita Mix.

>

> Question: Sally Fallon says when grinding grains, it should be with a

> stone attachment. Does the Vita Mix have one?

>

> Sally's mixer is a Jupiter. Does anyone have experience using that

> brand?

>

> Thanks for any help, my birthday is in August so have to make a

> decision for my anticipated gift. Must be able to make peanut butter

> without having to add oil so the gift giver will be happy.

>

> Parashis

> artpages@... <artpages%40earthlink.net>

> zine:

> artpagesonline.com

>

> portfolio:

> http://www.artpagesonline.com/EPportfolio/000portfolio.html

>

>

>

--

Deut 11:14 He will put grass in the fields for your cattle, and you will

have plenty to eat.

[Guest guest]

Morning, Suzanne...

Sue Gregg has an interesting spin, so to speak, on the whole burr vs stone

wheel argument. It comes down to romantic notions, in her opinion:

* While stone grinding has an ancient romantic appeal, we see no reason to

avoid burr mill flours. We haven't heard of any studies or convincing

arguments for the nutritional superiority of stone milled flours.

http://www.suegregg.com/resources/grainmillreviews.htm

*My Mil-Rite has both options - burr and stone. For me, the deciding factor

was speed - I wanted slow, slow, slow and boy, my Retsel Mil-Rite has that

going for it. LOL.......*

Sharon

*

On 6/4/07, Suzanne Noakes <snoakes@...> wrote:

>

>

>

> Parashis wrote:

> >

> > Question: Sally Fallon says when grinding grains, it should be with a

> > stone attachment.

> >

> Did she say why?

>

> --s

>

>

--

Deut 11:14 He will put grass in the fields for your cattle, and you will

have plenty to eat.

[Guest guest]

Sharon son wrote:

> Morning, Suzanne...

>

Yes, it is morning, isn't it? <listening to the shrieks of housebound

kids and cringing into a clutched cup of coffee>

> Sue Gregg has an interesting spin, so to speak, on the whole burr vs stone

> wheel argument. It comes down to romantic notions, in her opinion:

>

Ahhh....

> * While stone grinding has an ancient romantic appeal, we see no reason to

> avoid burr mill flours. We haven't heard of any studies or convincing

> arguments for the nutritional superiority of stone milled flours.

> http://www.suegregg.com/resources/grainmillreviews.htm

>

Great site! I have the exact impact mill that she reviewed. FTMP, her

review is spot on. I didn't find, though, that the pan overflowed as

fast as she implies. That or I'm an exceedingly impatient person, which

I stand willing and ready to admit. Still, five years into

ownership, the casing has cracked on the motor and dust seeps into the

inner workings, thereby flying out into the atmosphere. I'd been

grinding flour outside previously for convenience, but it has become an

absolute necessity now. The mill sends out clouds of flour. I've

taking to grinding large amounts at a time because of this; one mess

instead of many.

I'm anticipating having to replace it at some point in the next year or

so. I can't imagine that it will function well for very much longer in

this state, though I do plan on having dh take it out to his shop and

blast it out with his air compressor. So I'm sort of in the market for

another mill. It is absolutely essential to our lifestyle and keeping

food costs down.

> *My Mil-Rite has both options - burr and stone. For me, the deciding factor

> was speed - I wanted slow, slow, slow and boy, my Retsel Mil-Rite has that

> going for it. LOL.......*

I'm caught on the horns of a dilemma with your description. On one

hand, I'm on board with the slowslowslow benefits, but grinding flour

isn't one of those experiences in life that I want to savor. The cup of

coffee I'm holding in my hand, yes, but grinding flour? Eh, not so

much. Mostly I want to get the job done and move on.

How's the Mil-rite with beans?

--s

[Guest guest]

Years ago I purchased a Bosch mill and mixer and it was stone and I was told

at that time stone was better as well (30+ years ago) but I will tell you

from using that stone grinder the grain got as hot as any other kind of

grinder I have used including burr.

Allyn

_____

From:

[mailto: ] On Behalf Of Sharon son

Sent: Monday, June 04, 2007 9:04 AM

Subject: Re: Grain/peanut buter mills

Morning, Suzanne...

Sue Gregg has an interesting spin, so to speak, on the whole burr vs stone

wheel argument. It comes down to romantic notions, in her opinion:

* While stone grinding has an ancient romantic appeal, we see no reason to

avoid burr mill flours. We haven't heard of any studies or convincing

arguments for the nutritional superiority of stone milled flours.

http://www.suegregg <http://www.suegregg.com/resources/grainmillreviews.htm>

..com/resources/grainmillreviews.htm

*My Mil-Rite has both options - burr and stone. For me, the deciding factor

was speed - I wanted slow, slow, slow and boy, my Retsel Mil-Rite has that

going for it. LOL.......*

Sharon

*

On 6/4/07, Suzanne Noakes <snoakeshvc (DOT) <mailto:snoakes%40hvc.rr.com>

rr.com> wrote:

>

>

>

> Parashis wrote:

> >

> > Question: Sally Fallon says when grinding grains, it should be with a

> > stone attachment.

> >

> Did she say why?

>

> --s

>

>

--

Deut 11:14 He will put grass in the fields for your cattle, and you will

have plenty to eat.

[Guest guest]

Suzanne,

I've not yet ground beans, but according to others I've talked with, the

steel burr plate does a fabulous job on the Mil-Rite. Big issue with

deciding between using the steel burr or the stone is oil/fat content. Some

people forget and run peanuts/nuts through the stone and it then has to be

removed, sent back to Retsel to be cleaned/dried and then returned. The

" customer service " gal told me about someone who " forgot " and added

dates/raisins to her grains, running them the stone. *gasp*

As far as longing for slow, it's all about temperature to me. We ground a

few pounds at different grinds, the first day we got it, testing

temperatures and it was wonderful to see everything basically at room temp.

The Mil-Rite is good at grinding variable sizes in one grind, btw, something

I've not seen mentioned, but told to me by the " customer service " person at

Retsel. You can make your own blend of grains/beans, for example, and dump

them into the hopper. I guess " slow " doesn't bother me because if I know

I'm needing the flour, I can just start it grinding and walk away, only

checking back to make sure it's not overflowing the catch pan (which

Mil-Rite doesn't come with - I use a cake dish). Your descriptions of flour

blowing all over reminds me of my last year with my WhisperMill. I'm so glad

that beast died.....

Sharon

On 6/4/07, Suzanne Noakes <snoakes@...> wrote:

>

>

>

> Sharon son wrote:

> > Morning, Suzanne...

> >

> Yes, it is morning, isn't it? <listening to the shrieks of housebound

> kids and cringing into a clutched cup of coffee>

>

> > Sue Gregg has an interesting spin, so to speak, on the whole burr vs

> stone

> > wheel argument. It comes down to romantic notions, in her opinion:

> >

> Ahhh....

>

> > * While stone grinding has an ancient romantic appeal, we see no reason

> to

> > avoid burr mill flours. We haven't heard of any studies or convincing

> > arguments for the nutritional superiority of stone milled flours.

> > http://www.suegregg.com/resources/grainmillreviews.htm

> >

> Great site! I have the exact impact mill that she reviewed. FTMP, her

> review is spot on. I didn't find, though, that the pan overflowed as

> fast as she implies. That or I'm an exceedingly impatient person, which

> I stand willing and ready to admit. Still, five years into

> ownership, the casing has cracked on the motor and dust seeps into the

> inner workings, thereby flying out into the atmosphere. I'd been

> grinding flour outside previously for convenience, but it has become an

> absolute necessity now. The mill sends out clouds of flour. I've

> taking to grinding large amounts at a time because of this; one mess

> instead of many.

>

> I'm anticipating having to replace it at some point in the next year or

> so. I can't imagine that it will function well for very much longer in

> this state, though I do plan on having dh take it out to his shop and

> blast it out with his air compressor. So I'm sort of in the market for

> another mill. It is absolutely essential to our lifestyle and keeping

> food costs down.

>

> > *My Mil-Rite has both options - burr and stone. For me, the deciding

> factor

> > was speed - I wanted slow, slow, slow and boy, my Retsel Mil-Rite has

> that

> > going for it. LOL.......*

> I'm caught on the horns of a dilemma with your description. On one

> hand, I'm on board with the slowslowslow benefits, but grinding flour

> isn't one of those experiences in life that I want to savor. The cup of

> coffee I'm holding in my hand, yes, but grinding flour? Eh, not so

> much. Mostly I want to get the job done and move on.

>

> How's the Mil-rite with beans?

>

> --s

>

>

--

Deut 11:14 He will put grass in the fields for your cattle, and you will

have plenty to eat.

[Guest guest]

Sharon son wrote:

> Suzanne,

> I've not yet ground beans, but according to others I've talked with, the

> steel burr plate does a fabulous job on the Mil-Rite.

Hmmmm....

> Big issue with

> deciding between using the steel burr or the stone is oil/fat content. Some

> people forget and run peanuts/nuts through the stone and it then has to be

> removed, sent back to Retsel to be cleaned/dried and then returned. The

> " customer service " gal told me about someone who " forgot " and added

> dates/raisins to her grains, running them the stone. *gasp*

>

<snort> I'm having a hard time imagining " forgetting " that my grain

mill isn't a food processor. Still, this limitation isn't different

than my k-tec....no nuts or high moisture stuff in there either. Beans

were the furtherest outside of the lines I ever colored with mine. A

friend did grind tapioca pearls with hers, but I can get tapioca starch

so cheaply that the pearls weren't worth the effort or wear.

> As far as longing for slow, it's all about temperature to me. We ground a

> few pounds at different grinds, the first day we got it, testing

> temperatures and it was wonderful to see everything basically at room temp.

> The Mil-Rite is good at grinding variable sizes in one grind, btw,

I use a very, very fine grind for my flours. Is the Mil-rite good at

that? What about grits? My k-tec doesn't *quiiiiite* make the grits

grind/cracking, which is disappointing to me. I could be expecting too

much from one appliance, though....

> something

> I've not seen mentioned, but told to me by the " customer service " person at

> Retsel. You can make your own blend of grains/beans, for example, and dump

> them into the hopper.

Okay, I'm starting to unbend now....time for dh to open up a budgetary

line item for a new mill....

> I guess " slow " doesn't bother me because if I know

> I'm needing the flour, I can just start it grinding and walk away, only

> checking back to make sure it's not overflowing the catch pan (which

> Mil-Rite doesn't come with - I use a cake dish). Your descriptions of flour

> blowing all over reminds me of my last year with my WhisperMill. I'm so glad

> that beast died.....

Ew. I've been looking at Whisper, now Family Mill, as is a friend of

mine. She and I are going to have to talk mills again.

Definitely more grist for my mill, Sharon. <grin>

--s, thinking that an everlasting grain mill might be worth slooooooow

grinding....

[Guest guest]

Suzanne

> " I use a very, very fine grind for my flours. Is the Mil-rite good at

> that? What about grits? My k-tec doesn't *quiiiiite* make the grits

> grind/cracking, which is disappointing to me. I could be expecting too

> much from one appliance, though... "

>

VERY FINE. I'll gradually post some pictures to my blog where I think

you'll be able to see how fine. It's as fine as any fine pastry flour I've

worked with. Grits, and I could be remembering this wrong, are best down

with the steel burr wheel. Again, I could be wrong, but I've no doubt the

" customer service " woman at Retsel could tell you which would work best.

She adores her Retsel and had all the time in the world to talk about it -

it was refreshing.

Ew. I've been looking at Whisper, now Family Mill, as is a friend of

mine. She and I are going to have to talk mills again.

Run from the Family Mill/Whisper Mill or whatever name they're using. Cheap

plastic connections......noise like a jet engine. I know some favorite it

but when push comes to shove, it typically comes down to " well, it was the

best I could afford " . It's half the price of a Retsel Mill-Rite. But it

will only last a small fraction of the Retsel's life, so where's the savings

- at least that was my line of thought.

Definitely more grist for my mill, Sharon. <grin>

Glad I could help. Now it's back to the daily grind.

--s, thinking that an everlasting grain mill might be worth slooooooow

grinding....

I think that and cleanability - or rather, the ability to quickly get at

parts to clean them out is key and I haven't found anything that fits both

categories as neatly as the Retsel.

Sharon

[Guest guest]

Hi I have the KTec impact mill and I ordered the Back to Basics hand

mill. I love the KTec but it only makes fine flour. The hand mill

will give me the cracked wheat and corn meal I want. Donna