Goomba38 > wrote in
:

> ChattyCathy wrote:
>> On Sun, 11 May 2008 11:49:16 -0400, 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.
>>
>> You don't own a mortar and pestle? Good grief. We have two.
>>
>> Call yourself a foodie? For shame!
>>
> <standing up> Hi... I'm Goomba... I used to be a foodie until my dirty
> little secret came out-I don't have a mortar and pestle! I have an
> adorable and very user friendly little nutmeg grinder though.. does
> that count? LOL
>
> I never had a recipe that called for ground bay leaves before! Honest!
> I always use them whole. I guess I should look into either the spice
> grinder or a mortar/pestle. I can see other uses for one (I like those
> bigazz Mexican ones) Since you own one, do you ever feel you needed a
> powered spice grinder instead or was the ancient method totally
> adequate?
>

I have 3 mortar and pestles (small medium and large. A dedicated
motorized coffee err spice grinder. Plus a manual coffee grinder from a
lee valley kit modified to take my battery operated drill for quanities
of fresh ground pepper etc...

The mortar and pestles are great for wetish stuff like garlic cloves
spice blends and added oil. The spice grinder best on dried stuff. For
anything eles I use my stick blender with its'chopping attachment.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.