I am a fan of the coffee mill. I almost never use the mill for anything other than chiles, so it should be properly called a chile mill. Suggest that the mill is loaded about 3/4 full and grind in several pulses till it looks good. Cheap mills at Wally Wurld, K-Mart, etc work fine. I recently saw a Cuisinart model where the grinding bowl and blades come off as a unit for washing. This is great. I hold mine inverted and use hot water and the sink sprayer to clean. I leave it inverted for about 24 hours to dry. I still havve had to disassemble it a couple times to free up and lubricate the shaft, due to water getting in, rusting and siezing it. Blue skies, Frank -----Original Message----- From: owner-chile-heads@globalgarden.com [mailto:owner-chile-heads@globalgarden.com] On Behalf Of T. Matthew Evans Sent: Friday, August 20, 2004 8:21 AM To: Chile Heads Subject: [CH] Crushed Red Pepper Hi All -- Does anyone have a good method for making "crushed red pepper" from their dried chiles? I really like the consistency of the commercial stuff (uniform flakes, good flesh to seed ratio) but the flavor (of course) is not really there. So, I usually make my own, and I have tried several different methods (hand, knife, food processor) with unsatisfactory results. I either end up with half powder, half flakes or crushed seeds, or some other unappealing problem. Thanks. Matt ===== __________________________________ Do you Yahoo!? Yahoo! Mail - Helps protect you from nasty viruses. http://promotions.yahoo.com/new_mail