Goomba38 wrote:
> Last night I made chorizo per the recipe in Rick Bayless' "Mexico, One
> Plate at a Time" cookbook. It calls for you to grind the bay leaves with
> mortar and pestle, which I don't own. I tried to do it in the food
> processor, even adding the salt from the recipe to act as an abrasive
> but it barely worked.
> Any other suggestions to get the job done?

You can grind them in an electric spice grinder. I make garam masala
(which contains bay leaves) that way.

Ground bay leaves are also good to use with soups such as split pea or bean.