On Tue, 10 Feb 2004 23:59:51 GMT, "Peter Dy" >
wrote:

>
>"KWR" > wrote in message
ws.com...
>[...]
>> This isn't a helpful answer to your question, I'm afraid, but an
>> observation of my own: that the shallots-and-garlic phase of the
>> grinding process can be really tricky and frustrating. I have taken to
>> pre-grating these ingredients using a sharp fine grater, then adding and
>> grinding the grated mush into the curry paste as a final step. It cuts
>> down on the dual problems of flying shallot bits and half-smashed but
>> unpulverized flat pieces of garlic / shallot. I used to just slice them
>> finely before adding, but feel that this way works better.
>> Whither authenticity, eh?
>
>
>Hmm. For me, garlic and shallots are the easy part. I just do vertical
>pounding, with an occassional grind, until they are mush--no unpulverized
>pieces left. It just takes time.
>
>Peter
>

Again following the instructions in Cracking the Coconut, I have
always started my pastes with garlic and added shallots at the very
end. (The latter, incidentally, is what causes my paste to decorate
the walls and my clothing.) When you say that the garlic and shallots
are the easy part, Peter, do you mean that you mash both of them
together, and if so, at the beginning or the end?

I'm enjoying all of your comments - thanks.

Brett