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Sounds like that was it.
I had thought, from your post, that you had burned out one of the grinders. But if it was just the bowl, no big deal. Those are easily replaced. I always let my roasted spices cool down; usually in the pan I roast them in. What I do is preheat the pan, add the spices, and let them roast, stirring, until they release their fragrence and barely start turning color. Turn off the heat, and let them sit, stirring (well, actually, shaking and flipping the pan), in the pan until it cools down. Works like a charm. |